Japanese Chicken Burgers With Pickled Cucumbers

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.