serves
2
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 2 chicken breasts, sliced into thick strips
- 100 ml Japanese mayonnaise (Kewpi)
- 1 tbsp yuzu juice
- 1 lime, zest
- 2 tbsp chopped coriander, chopped
- 1 tbsp chopped chives
- 2 eggs
- plain flour, to coat
- 2 tbsp charcoal powder
- 300 g panko (Japanese) breadcrumbs
- vegetable oil, for frying
- 50 g pickled ginger
- 1 small green apple, cut into batons
- brioche hotdog rolls
Marinade
- 30 g ginger paste
- 10 g garlic paste
- 1 tbsp 5 spice
- 1 tbsp chilli flakes
- 50 ml rice wine vinegar
- 50 ml soy sauce
- 1 tbsp sesame oil
Marinating time: 5 minutes
Instructions
- For the marinade, place all the ingredients into a bowl and stir to combine well. Add the chicken, toss to coat and stand for 5 minutes.
- Place the mayonnaise, yuzu juice, lime zest and herbs in a bowl and stir to combine.
- Place the eggs in a shallow bowl and lightly beat. Place the flour in another bowl and combine the breadcrumbs and charcoal powder in another. Drain the chicken, then working one piece at a time, dust in flour, dip in the beaten egg and toss in the breadcrumbs to coat well.
- Heat the vegetable oil in a heavy – based saucepan and fry the crumbed chicken for 3-4 minutes or until golden and cooked through. Drain on a wire rack.
- Lightly toast the buns, then split open and spread some mayonnaise into the bottom of each. Fill with the chicken, top with another dollop of mayonnaise, then a little ginger and a few apple batons.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
