Spice Bag Burger

Name: Spice Bag Burger
Total time: 45
Yield: 4
Ingredients: 600 g Chicken thighs; 1 Chili peppers; 6 Scallions; 1 head Lettuce; 4 Burger buns; 3 cloves Garlic; 2 tsp Red chili flakes; 1 tbsp Chinese five spice; .5 tsp Garlic powder; 1 tsp Chili powder; .5 tsp Cardamom pods; .5 tsp Cinnamon; .5 tsp Ginger powder; .5 tsp White pepper; 5 tbsp Mayonnaise; 1000 ml Rapeseed oil; 4 tbsp Cornstarch; 2 tbsp Flour; 1 tbsp Sesame oil; 2 tbsp Mirin; 2 tsp Sugar; 1 tbsp Sriracha

1200 calories

45 minutes

Servings:

This has been added to your mealplan

Ingredients

Instructions

Nutrition

600 g	Chicken thighs
1	Chili peppers	(birdseye)
6	Scallions
1 head	Lettuce
4	Burger buns
3 cloves	Garlic
2 tsp	Red chili flakes
1 tbsp	Chinese five spice
.5 tsp	Garlic powder
1 tsp	Chili powder
.5 tsp	Cardamom pods	(crushed)
.5 tsp	Cinnamon
.5 tsp	Ginger powder
.5 tsp	White pepper
5 tbsp	Mayonnaise
1000 ml	Rapeseed oil
4 tbsp	Cornstarch
2 tbsp	Flour
1 tbsp	Sesame oil
2 tbsp	Mirin
2 tsp	Sugar
1 tbsp	Sriracha

Prepare the ingredients: thinly slice the garlic, and thinly slice diagonally the chili pepper and scallions. Shred the lettuce into thin strips. Cut the chicken thighs into strips and add the spices together and set aside.
Place a small frying pan (skillet) over a high heat; once smoking, add 2 tablespoons of the vegetable oil. When the oil is hot, add the chilli flakes, garlic, red chilli and spring onions and stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent, then remove the pan from the heat and set aside.
In a bowl, combine the chicken with 1 tablespoon of the spice mix, along with the cornflour, plain flour, 2 tsp salt, and sesame oil. Add 4–5 tablespoons of water to loosen the mix and coat the chicken all over.
Pour the remaining oil into a deep wok or heavy-based saucepan over a medium heat and heat to 180°C/350°F (you’ll know when it’s ready when a cube of bread browns in 45 seconds). Fry the chicken in batches for 6–8 minutes, or until crisp and golden. Drain on a plate lined with kitchen paper.
Add the cooked chicken back to the pan, along with the chilli and spring onions, then pour in the mirin or Shaoxing wine and stir-fry until the chicken is warmed through.
Meanwhile, lightly toast the brioche buns and mix the mayonnaise with the sriracha.
Sprinkle the remaining spice mix over the chicken and toss well. Spread the mayo over the base of the buns, top with shredded lettuce, then the chicken and top with the bun lids.

Cuisines: Chinese, Asian

Courses: Dinner, Lunch

Tags: BBQ, Chicken

Fat: 100g

Saturates: 12g

Sugars: 10.3g

Protein: 32.3g

Carbs: 49g

Fiber: 3.7g

100%

Calories

49.5%

Carbs

38%

Protein

250%

Fat

14.8%

Fiber