Spice Bag Chicken Burger

by SuperValu

by Sarah-Kim Watchorn

2 people 10 minutes 10 minutes

Ingredients

FOR THE BRINE

75 ml Buttermilk
2 portion Chicken Thighs
1 clove Garlic , crushed

FOR THE COATING

2 tsp Chilli Flakes
3 tbsp Chinese 5 Spice
1 measure Sunflower Oil , for frying
100 g flour

TO SERVE

1 handfull Coriander and basil leaves
1 portion Crispy Onions
2 portion Crispy Skin on Fries
1 jar Jalapeno , drained
1 portion Pickled Cucumber
2 portion Sesame Brioche Buns
75 g Sour Cream

Method

Mix the brine ingredients together and toss the chicken in it. Leave it overnight in the fridge, you don’t have to but it will improve the flavour and tenderness of the chicken.

Drizzle a little of the brine into the flour and gently toss to create a couple of lumps. Then press the chicken into the flour mix to coat.

Fill a cast iron dish or pot with enough oil so the chicken is submerged, you could do this in a more shallow pan, the chicken will catch slightly on the base but it does create a nice colour. Heat to 180°C.

Pop a couple of ice cubes in with the chicken and fry for 6 to 8 minutes until the skin is golden and the chicken is cooked through. Remove the chicken and place on kitchen paper to soak up any excess oil. Sprinkle with salt immediately.

While the chicken is cooking. Blend the jalapenos in a mini blender until smooth. Transfer to a medium sized bowl and then swirl through the sour cream.

Dollop the toasted buns with the sauce and then top with the chicken, pickled cucumber, crispy onion, herbs and the bun top. Serve with crispy fries.