Japanese Chicken Burgers With Pickled Cucumbers
September 26, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- FOR PICKLED CUCUMBERS
- 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
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.
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.
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.
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.
Remove and drain on absorbent kitchen paper.
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.
Split rolls in half, without cutting all the way through.
To serve, divide chicken among rolls and drizzle with mayonnaise and top with pickled cucumber.
Tips & Variations
No special items needed.