Ingredients
- ¼ cup sriracha
- 375ml buttermilk
- 6 skinless chicken thigh fillets, cut in half horizontally if thick
- 6 skinless chicken thigh fillets, cut in half horizontally if thick
- ½ cup rice flour
- Vegetable oil, for deep frying
- 6 burger buns, halved
- Japanese mayonnaise, to serve
- 350gm Chinese cabbage (wombok), shredded
- 2 carrots, thinly julienned
- 1 continental cucumber, deseeded and thinly julienned
- ½ red onion, thinly sliced
- 1 cup roughly chopped fresh mint
- 1 clove garlic, minced
- 2 tbs lime juice
- 2 tsp fish sauce
- 1 tsp caster sugar
Burgers
Salad
Dressing
Serves: 6
Prep: 30 mins
Cooking: 10 mins
Difficulty: Easy
Method
Preparation
- Place the sriracha and buttermilk in a large bowl and whisk to combine. Add chicken thighs. Cover with plastic wrap and refrigerate for 30 minutes, or overnight if you have time.
- Place the plain flour and rice flour in a large bowl and whisk to combine. Remove chicken from marinade and allow excess to drip off. Season chicken with salt and dust in flour, shaking off any excess. Transfer to a plate.
- Half fill a large saucepan with oil to 180°C. Cook chicken, in batches, for 5 minutes, or until cooked through. Drain on paper towel.
- For the dressing, whisk together all the ingredients in a large bowl. Add the cabbage, carrot, cucumber, onion and mint. Toss to combine.
- Place a mound of salad on the base of each bun, followed by crispy chicken and a squeeze of mayonnaise. Top with bun lid and serve.
Recipe presented by Falcon
