Chinese chicken (for Asian burgers)

Tam West

These spicy chicken thighs make a very tasty filling for Asian burgers, placed inside steamed bao buns alongside pickled vegetables,citron mayonnaise and a little chilli-spiked green cabbage. To prepare the cabbage, simply toss ¼ of a finely chopped green cabbage with ½ a finely chopped green chilli. Mix through a little of the red onion from the pickled vegetables and moisten with a little citron mayonnaise.

Read Kathy's story about her Melbourne bao masterclass, get all the burger recipes and cooking tips here.

Ingredients

5	Boneless chicken thighs, skinned (Main)
1 large	Egg, lightly beaten
3 drops	Sriracha sauce, or to taste
¼ cup	Flour
2 cups	Dried breadcrumbs, white
1 dash	Oil, for shallow frying
1 dash	Black vinegar, for brushing
1 pinch	Ground sichuan pepper, for sprinkling

Directions

1. Cut chicken thighs in half, if they are on the larger side, and place between two sheets of baking paper (or use plastic wrap). Flatten out chicken with a meat mallet, rolling pin or small saucepan so all pieces are the same thickness. This will help them cook more evenly.
2. Mix together the egg, sriracha sauce and soy sauce. Place the flour on a flat plate and the breadcrumbs on another.
3. Place chicken thighs in the flour, dusting off excess, then the egg mixture and finally the crumbs, patting down well to coat evenly. Set aside while you heat the oil.
4. Heat enough oil in a large frying pan to cover the base by about 2cm. When hot, add the chicken, in two batches to prevent overcrowding. Cook chicken for 5-6 minutes, turning once. Check it is cooked by cutting one piece in half. Remove and drain well on crumpled kitchen paper. Fry the remaining chicken.
5. Before placing in the Chinese burger, brush top of the chicken with a little Chinese black vinegar and sprinkle with a little ground sichuan pepper.