It’s hard not to love a chicken burger, especially one that is simultaneously juicy, crispy, fresh and just a little spicy.
For the chicken
500g boneless chicken thigh
60g plain flour
160g tapioca flour
60g corn flour
1 teaspoon baking powder
1 teaspoon salt
60ml cold water
2 garlic cloves, finely chopped
20ml MasterFoods Gluten Free Peri Peri Sauce (214483)
For the garlic butter
60g Western Star Soft & Natural Easy Butter Spread (122187)
1 garlic clove
Salt & freshly ground black pepper
For the slaw
2 cups bambino wombok heart, finely sliced
1 medium carrot, finely julienned
4 radishes, finely julienned
2 teaspoons white vinegar (note: if made in advance, don’t add the vinegar until serving)
8 Mainland Swiss Cheese Slices (5501)
4 brioche burger buns, cut side & lightly toasted
1. To cook the crispy chicken
Trim the chicken thigh and cut into 2-3 pieces, flattening them slightly with a rolling pin or meat mallet. In a bowl, mix the flours, baking powder and salt. Take 30g of the flour mixture and combine with the water, garlic cloves, and peri peri sauce. Add the chicken pieces, mixing well to coat completely. Cover and marinate for 30 minutes.
While the chicken is marinating make the garlic butter and the slaw.
To cook the chicken, toss the pieces in the remaining flour, making sure each piece is well coated. Deep fry at 180°c for about 7 minutes until golden brown and cooked through. Drain on a wire rack.
2. To make the garlic butter
Combine the butter and garlic, mix well, and season to taste. Set aside until required.
3. To make the slaw
Toss the wombok, carrot, radish and white vinegar in a large bowl. Set aside until required.
3. To assemble
Spread each side of the toasted bun with the garlic butter, adding two slices of swiss cheese. Add one or two pieces of crispy chicken, finish with a handful of slaw, and top with the buttered bun.
Serve immediately with the sweet potato chips and extra peri peri sauce.