Japanese Teriyaki Chicken Burger | Juicy Asian Street Food
(0)
30 min
Quick
Kifli Kukták
Igazi tokiói ihletésű street food kedvenc: szaftosra pirított, édeskés-sós teriyaki mázzal bevont csirkecombfilé szezámos buciban, ropogós japán káposztasalátával és pirított szezámmaggal tálalva.
Ingredients
Preparation method
Preparation and making the sauce
Rinse the chicken thigh fillets, pat them dry with paper towels, and cut into four equal, burger-sized pieces. Season both sides lightly with a pinch of salt and pepper.
Prepare the teriyaki glaze: in a small bowl, mix the soy sauce, honey, crushed garlic, and finely grated ginger until the honey is completely dissolved.
Prepare the Japanese cabbage slaw: shred or thinly slice the white cabbage into paper-thin strips. Mix with the mayonnaise, sesame oil, and a pinch of salt, then set aside to let the flavours meld.
Chef's tip
For teriyaki chicken, it is best to choose chicken thigh fillets instead of breast because they remain juicy and tender during cooking and will not dry out under the sticky glaze.
Before serving, toast the sesame seeds in a dry pan for 1 minute until fragrant to give the burger an even more distinct nutty flavour.
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