Japanese Chicken Burgers With Pickled Cucumbers
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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- FOR PICKLED CUCUMBERS
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Nutritional
- 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 by Step Method
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
No special items needed.