Crispy Chicken and Pineapple Slaw Burgers
A great summer recipe with a tropical twist!
Ingredients
Pineapple Slaw:
1/4 green cabbage
1 large red chilli, thinly sliced
1/3 ripe Dole pineapple, thinly sliced into matchsticks
1 fat clove garlic, minced (or 2 small cloves)
1 large handful (about 20g) coriander, finely chopped
Zest & juice of 1 medium lime
Jalapeno Tartare Sauce
1 handful (about 15g) coriander, finely chopped
2 Tbsp finely chopped jalapeños
4 small cornichons, finely chopped (or 2 gherkins)
1 fat clove garlic, minced
1/4 cup each full-fat sour cream & mayonnaise
1 Tbsp lime juice
Crispy fried chicken:
4 chicken thighs
1 cup flour
1 egg, whisked
1 cup Panko breadcrumbs
500ml vegetable oil for frying
To serve
4 sesame brioche buns
Chilli jam
1 telegraph cucumber (peeled into ribbons)
Method
Prep slaw: In a large bowl, toss the cabbage, chilli, pineapple, garlic and coriander together, until combined. Just before serving, add the lime zest and juice and season generously with salt. Toss together and set aside to serve (don't add the lime juice & salt too early in order to avoid the slaw going soggy)
Prep tartar sauce: Combine all tartar sauce ingredients together in a small bowl with a big pinch of salt. Season to taste with salt and pepper and set aside in the fridge, until ready to serve
Prep chicken: In three separate bowls, add flour, whisked egg and the Panko breadcrumbs. Coat the chicken thighs in flour, egg then panko breadcrumbs.
Place a heavy pan over a high heat and add vegetable oil. Run your fingers under the tap and flick water into the hot oil. When it crackles, you're good to go! Fry on both sides until golden brown and the chicken is succulent.
To finish: Cut buns in half, butter the cut side and toast them in a hot pan until warmed through. Peel cucumber into ribbons.
Serve: Burger buns filled with the tartar sauce, slaw, fried chicken, cucumber and a dollop of chilli jam.