Crispy chicken bahn mi burgers

1 tsp sesame oil

1 tbsp soy sauce

1 cup rice wine vinegar

1 red chilli

2 chicken breasts sliced in half

2 tbsp kewpie mayo

½ cucumber sliced

1½ cups panko bread crumbs

½ cup sesame seeds

½ cup sunflower oil

1 tsp maple syrup

1 tbsp sugar

1 egg

2 tsp sriracha

1 carrot sliced julienne

small bunch of coriander

handful of baby rocket

4 fresh bread rolls

1 lime juiced slightly squeezed

1 tsp garlic finely diced

1 tsp minced ginger

Step 1

The carrots

Step 2

In a small mason jar, fill with carrots cut into thin strips. gently heat the rice wine vinegar in a pot on the stove and stir in the sugar until disolved. you don’t need to boil it. then pour the mixture over the carrots, seal the jar and place in the fridge.

Step 3

The chicken

Step 4

Slice each breast in half lengthways to give you 4 fillets. coat first in egg, then the panko and sesame seeds. press down so that they stick well and cover the entire piece of chicken.

Step 5

Pour the oil into a pan on medium-high heat. when the oil is ready, fry on one side for a minute then flip and fry for another minute. the oil should be sizzling but if it starts spitting everywhere it’s too hot. then flip again for another minute and one more time for another minute. depending on the thickness of your chicken you may need a little more time.

Step 6

Remove from the pan and slice.

Step 7

Meanwhile combine all of the sauce ingredients in a small bowl.

Step 8

Spread the sauce over each piece of bread roll, add the sliced chicken, cucumber, carrots, rocket, coriander and chilli. enjoy!