* Percent Daily Values are based on a 2000 calorie diet.
Beijing Block Party chicken burger
A chicken burger with an Asian spin
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 1200kcal
Author: David Turofsky and Ben Ford
Equipment
Griddle pan
Ingredients
4chicken breastsskinless, boneless
oilfor brushing
125mlRoasted Sesame Dressing(see below)
salt
black pepper
For the Asian slaw
1cucumber
200gdaikon
1large carrot
2spring onions
30gfresh coriander leaves
100mlrice wine vinegar
50gcaster sugar
2tspsesame. oil
For the Shanghai mayo
50mlShanghai Sauce(see below)
150mlJapanese mayonnaise(or just mayo)
For the garnish
4brioche bunsseeded, halved
1baby gem lettuceleaves separated
100groasted peanutscrushed
a few sprigs of fresh corianderchopped
4tsptogarashi spice blend
For the Roasted Sesame Dressing
400mlmayonnaise
250gblack or white sesame seedstoasted
50mlmirin
25mlapple juice
1tbspsesame oil
25mlrice wine vinegar
salt
black pepper
For the Shangai Sauce
200mldark soy sauce
200mllight soy sauce
100ghoney
100gsoft dark brown sugar
50mlsesame oil
100mlrice vinegar or distilled vinegar
1/2head of garlicroughly chopped
50gfresh root gingerpeeled and roughly chopped
bunch of coriander stalkschopped
bunch of spring onionswhite ends only, roughly chopped
Method
Shred all the slaw vegetables and coriander into long, thin strips. Mix the vinegar with the sugar and sesame oil until the sugar has dissolved. Pour over the slaw, add a pinch of salt and allow to sit and soften slightly.
Stir the Shanghai sauce into the mayo and keep chilled. Preheat a griddle pan over a high heat. Butterfly the chicken breasts and brush with oil. Heavily season with salt and pepper. Add the chicken to the griddle pan. Once the chicken has changed colour around the edges, flip over and brush with some of the sesame dressing. Continue to brush with the dressing and turn until fully cooked and golden, and the core temperature is 75ºC.
Toast the buns and spoon a little of the Shanghai mayo on the bottom half. Add a lettuce leaf and the grilled chicken. Top with the slaw and add more sesame dressing. Sprinkle over the crushed peanuts, coriander and togarashi.