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Crispy Japanese-style chicken burgers

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  • 1 tbsp mirin
  • 3 garlic cloves, crushed
  • 1 tbsp soy sauce
  • thumb-sized piece ginger, peeled and finely grated
  • 100g mayonnaise
  • 8 boneless, skinless chicken thighs, cut into strips
  • 100g cornflour
  • sunflower oil, for frying
  • 4 large or 8 small soft burger rolls
  • 2 Baby Gem lettuce, shredded
Servings: 4

  1. Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.
  2. Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.

Estimated Nutrient Breakdown:

Calories: 5,933.16
Weight: 2,243.81g
Total Fat: 442.14g
Saturated Fat: 68.23g
Trans-Fat: 0.31g
Monounsaturated Fat: 179.83g
Polyunsaturated Fat: 171.11g
Protein: 327.14g

Cholesterol: 1,490.36g
Sodium: 3,564.64g
Calcium: 493.65g
Magnesium: 510.21g
Potassium: 4,434.53g
Iron: 26.00g
Zink: 27.66g
Phosphorus: 3,277.53

Vit A: 124.61
Vit B1: 3.68
Vit B2: 4.15
Vit B3: 102.45
Vit B6: 7.73
Vit B12: 9.67
Vit D: 0.00
Vit E: 0.00
Vit K1: 68.09


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free, Low-Carb
Notes: I be crazy about modules, because they are astonishing!!

Author: BBC Good Food
Tags: Wild Food Box

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