Japanese Chicken Burgers With Pickled Cucumbers

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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (344.1 g)
  • Calories 487.7
  • Total Fat - 13.8 g
  • Saturated Fat - 3 g
  • Cholesterol - 389.4 mg
  • Sodium - 807.8 mg
  • Total Carbohydrate - 55.5 g
  • Dietary Fiber - 5.1 g
  • Sugars - 4.5 g
  • Protein - 35.9 g
  • Calcium - 228.3 mg
  • Iron - 9.5 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.6 mg

Step 1

To make pickled cucumbers, combine cucumbers and seasoning in a medium bowl and cover with plastic wrap and let stand for 30 minutes and then drain and refrigerate, covered until serving.

Step 2

Lightly beat eggs with soy in a shallow dish and combine breadcrumbs and sesame seeds in a second shallow dish and in a third dish have the cornflour and season with salt and pepper.

Step 3

Dust chicken in the cornflour and then dip in the egg mixture and then in breadcrumbs, pressing to coat and repeat until all 12 chicken tenderloins are breaded.

Step 4

Heat enough oil in a large, deep frying pan over a medium to high heat, to shallow-fry, add the chicken in two batches and cook for about 3 minutes on each side or until golden and cooked through.

Step 5

Remove and drain on absorbent kitchen paper.

Step 6

Meanwhile, place rolls on an oven tray a d heat in a moderate oven (180C) for about 3 to 5 minutes or until lightly toasted.

Step 7

Split rolls in half, without cutting all the way through.

Step 8

To serve, divide chicken among rolls and drizzle with mayonnaise and top with pickled cucumber.

Tips & Variations

No special items needed.