Spicy Asian Chicken Burgers

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs long red chilli
• 70g ayam goreng paste
• 300g free-range chicken thigh fillets
• 2pcs milk buns
• 50g mixed salad leaves
• 50g aioli mayonnaise
• 5ml soy sauce
• 15ml neutral-flavoured oil
• 23ml white vinegar
• 5ml sugar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the chilli, removing the seeds if less heat is desired. Combine half the ayam goreng paste*, 1 tsp soy sauce and 1 tbs oil in a large bowl. Add the chicken and turn to coat.
2. Step 2 — Pickle chilli
   Combine 1 tbs white vinegar and 1 tsp sugar in a bowl and stir to dissolve the sugar. Add the chilli and toss to coat. Season with salt and set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Toast buns
   Meanwhile, heat the grill to high. Halve the buns through the middle. Put on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.
5. Step 5 — Make salad
   While the buns are toasting, drain the chilli, reserving the pickling liquid (if you like the heat of chilli, use the drained pickling liquid instead of the vinegar in the salad dressing). Combine 2 tsp extra virgin olive oil and 2 tsp white vinegar in a large bowl. Add the salad leaves, carrot and pickled chilli, then toss to combine.
6. Step 6 — Get ready to serve
   Slice the chicken. Spread the buns with the aioli, then fill with the chicken and some of the salad. Divide the burgers and remaining salad among plates to serve.

Allergens

Soy, Milk, Egg, Gluten, Wheat