INGREDIENTS
(Makes 2)
2 chicken breasts
1 egg
2 tbsp plain flour
40g panko breadcrumbs
Salt & pepper
Slaw
1 carrot, thinly sliced into trips
1 onion, thinly sliced
1/4 cucumber, thinly sliced
4 radish, sliced (optional)
2 tbsp Mayo
3/4 tsp chilli powder
Sauce
1st brown/white sugar
2 tbsp sriracha
1.5 tbsp sesame oil
1 tbsp soy sauce
1 clove of garlic, crushed
Vegetable oil for frying
Brioche/any bun
METHOD
- Place a piece of cling film over each chicken breast and whack them with a meat mallet (or rolling pin) to flatten them. If they are really big, cut them in two so you have four smaller pieces and can double up each burger.
- In 3 separate plates, divide the flour (seasoned with S&P), beaten egg and panko. Dredge the chicken breasts through the flour, egg then panko and set aside for frying.
- In a bowl, combine the sliced veggies for the slaw. I use a peeler to peel strips off the carrot and cucumber, and then finely slice the strips. Mix together the Mayo and chilli powder, set aside a little bit for the buns, and mix the remainder through the veggies until they are all coated. Season to taste.
- In another bowl, mix together the sauce ingredients and whisk to make sure all of the sugar has dissolved.
- In a large pan, pour in some vegetable oil (about 2cm) and heat the oil on a medium heat. Please be careful of the oil, it will get very hot.
- Gently add the chicken to the hot oil, and fry for around 2-3 minutes either side or until each side is golden. Once cooked, set onto a piece of kitchen towel.
- Toast the buns and spread with a little of the mayo mix. Toss the chicken breasts through the spicy sauce mix and top with the slaw. Cold beer not included but advised. Enjoy, it’s one of my Friday favourites! 💚
If you try this recipe using up the leftovers in your fridge, we'd love to see! Snap a pic and be sure to tag #FelixFakeAways on social.
