LIL KIMCHI: ASIAN STYLE CHICKEN WITH CUCUMBER, SHALLOTS AND SESAME MAYONNAISE
{ A BIT OF SWEET, A BIT OF SPICE AND ALL THINGS NICE! THIS BURGER IS PACKED WITH ASIAN FLAVOURS AND COMBINATIONS YOU WOULDN’T NORMALLY EXPECT. }
{ INGREDIENTS }
4 Helga’s Gluten Free Gourmet Rolls Traditional White
4 80g chicken thighs
50ml mirin
50ml rice wine vinegar
50ml gluten free soy sauce
10g minced ginger
10g diced chilli
10g crushed garlic
150g potato starch
10g five spice
5g salt
5g pepper Vegetable oil for deep frying
150g kimchi
1 cucumber
½ bunch shallots
200ml Japanese mayonnaise
20g toasted sesame seeds
10ml sesame oil
{ METHOD }
To marinate the chicken, place the soy, mirin, rice wine, chilli, ginger and garlic in a bowl, add chicken thigh and toss to coat. Place in the fridge to marinate for at least 2 hours
To make the coating, place the potato starch, five spice, salt and pepper in a bowl & toss to combine. Set aside until needed
To make the sauce, mix the mayonnaise, sesame seeds and sesame oil and set aside until needed
Drain and roughly chop the kimchi and set aside, thinly slice the shallots on an angle and set aside. Slice the cucumber into thin strips using a vegetable peeler and set aside
Heat the vegetable oil in a deep fryer or deep saucepan to 160oC
Coat the chicken in the potato starch mix and cook in batches until cooked (7-9 minutes). Drain on paper towel and keep warm until needed
Split and toast the Helga’s Gluten Free Gourmet Rolls Traditional White and place a small amount of kimchi on the bottom of each bun, top with two pieces of fried chicken, cucumber, shallots and sesame mayo

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