Nutritionist and food stylist Cecile Vadas joined Larry and Kylie in The Morning Show kitchen to make a nutritious, delicious ‘fakeaway’ meal – Japanese fried chicken burgers.
Japanese fried chicken burger with Katsu Mayonnaise and Daikon Slaw
Makes 2
For more Cooking On 7 / Recipes related news and videos check out Cooking On 7 / Recipes >>
Takes 1 hour marinading + 30 minutes
Ingredients –
Katsu Mayonnaise
- 1 tsp curry powder
- 1/4 cup Japanese mayonnaise
Daikon Slaw
- 1/2 cup shredded red or green cabbage
- 1/4 cup shredded daikon
- 1 green onion, finely sliced
- 1/4 cup coriander with stems, finely chopped
- 1 tbsp pickled ginger, chopped
- 1 tbsp pickled ginger juice
- 1 tbsp mirin
- 1/4 lime, juiced
- 1/2 tsp salt
Chicken
- 2 chicken thighs, sliced length ways
- 1/2 tbsp rice wine vinegar
- 1 tbsp mushroom soy sauce (or normal soy)
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1/2 tbsp black sesame seeds
- 1/2 tbsp white sesame seeds
- 1/2 egg, beaten
- 1/3 cup corn starch
- 1/2 tsp baking powder
- 1.5-2 cups oil for frying
- 2 sesame brioche buns
Method –
In a medium bowl, mix together the rice wine vinegar, sugar, soy, ginger, garlic and the sesame seeds. Add the chicken, mix to coat and set aside to marinade for a minimum of an hour.
Before frying, mix together all slaw ingredients and keep chilled until serving (do not make too ahead of time as the salad will wilt due to the salt and acidity).
Whisk together the curry powder and Japanese mayonnaise. Set aside.
Pour the 1/2 beaten egg over the marinaded chicken, mix. Add the cornstarch and mix well (it will look a little sticky/thick but this is what make the crispy exterior).
Pour the oil into a small pot. Heat until when a small dollop of batter bubbles (3-4 minutes or 165-190℃). Individually drop the chicken into the hot oil, ensuring not to over crowd the pot (2-3 batches is best). Cook until deep brown on all sides (4-5 minutes or 3-4 if smaller pieces of chicken). Remove and drain on paper towel. Repeat with remaining chicken.
Assemble the burger by spreading the katsu mayonnaise over both sides of the bun. Place 2-3 pieces of chicken on the base, top with the slaw and close.