Karaage chicken Burger with white onion slaw & wasabi mayo

By Gary Mehigan
Makes  4
Preparation   60 mins
Cooking   10 mins
Print recipe
FEATURED
Bulk Thigh Fillets

Ingredients

  • 4 Lilydale Free Range Chicken Thigh Fillets
  • ½ cup katakuriko potato starch
  • 1 cup panko breadcrumbs
  • Peanut or sunflower oil for shallow frying
  • 4 soft brioche style burger buns
  • 1 ripe Hass Avocado, sliced
  • 2 cups Mizuna or rocket leaves

Chicken marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 2 teaspoons finely grated ginger
  • 2 garlic cloves, grated

Onion Slaw/pickle

  • 1 white onion, peeled & sliced thinly
  • 1 cup daikon radish, shredded
  • 1 tablespoon pickled ginger finely chopped
  • ¼ cup rice wine vinegar

Wasabi mayo

  • 2-3 teaspoon wasabi paste (depending on your taste)
  • ⅓ cup kewpie mayonnaise

Method

  1. Combine the marinade ingredients for the karaage chicken in a medium sized bowl. Add the chicken pieces and stir though to coat. Refrigerate and marinate for at least 1 hour.
  2. Meanwhile for the onion slaw, combine all the ingredients and set aside. For the mayo, combine all the ingredients and set aside.
  3. For the chicken, combine the potato starch and panko then coat the chicken pieces and mix thoroughly with your hands to coat the chicken.
  4. Heat 1.5cm oil in a deep frypan to 160°C and lower the heat to maintain the temperature. Prepare a tray with a wire rack and tongs and set to one side in preparation to fry the chicken.
  5. Gently lower the chicken pieces into the hot oil and cook evenly for 6-8 minutes, turning halfway or until cook through and crispy. Lift the chicken pieces out of the oil and place onto the paper towel.
  6. Cut and grill the buns until golden. Smear the cut side of the top of the bun with a generous dollop of wasabi mayo. Place a little avocado and slaw on the base, place the crispy chicken on then the greens and sandwich together.

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