Asian Buttermilk Chicken Burger

Serves 2

4 and a half hours

Ingredients

Chicken breast 2

Buttermilk 200ml

Cayenne Pepper 2 tsp

Flour enough to coat chicken breasts

Iceberg Lettuce 1

Carrot 1

Red Cabbage 1/4

Fish Sauce 1 tbsp

Lime 1 juice of

Rice Wine Vinegar 1 tbsp

Brown Sugar 1 tbsp

Coriander small bunch

Brioche bun 2

Vegetable oil for frying

Mayonnaise

Sriracha

Method

1. Pour the buttermilk into a small bowl and stir in the cayenne pepper. Submerge the chicken breasts in the buttermilk, cover in cling film and leave to marinade in the fridge for 4 hours.

2. Meanwhile prepare the asian slaw. Finely slice the red cabbage and using a peeler, cut ribbons of carrot. Cut these in half if the carrot it long.

3. In a bowl mix together the fish sauce, lime juice, rice wine vinegar and brown sugar. Add the cabbage and carrots to the bowl, along with some finely chopped coriander. Stir to combine then cover and leave in the fridge to infuse.

4. To make the burger sauce, combine equal parts sriracha and mayonnaise.

5. Once the chicken has been marinading for at least 4 hours, remove it from the fridge.

6. Pour the flour into a shallow dish, season liberally with salt and pepper, then drizzle a small amount of the buttermilk marinade into it. Use your finger to mix this into the flour, allowing it so form a crumb. This will help to give the chicken batter some larger "crispy bits".

7. Heat about 5cm of veg oil to 170C in the bottom of a heavy based pan.

8. Remove the breasts from the buttermilk and dump them into the flour mixture. Make sure the breasts are completely coated. Then when the oil is up to temperature, place them into the oil. Cook for 4 minutes before turning them over and cooking for a further 4 minutes.

9. Meanwhile spread a thin layer of butter onto each half of the brioche buns and gently toast them until brown on a hot frying pan.

10. Once the chicken is cooked remove from the oil and allow to rest for a couple of minutes on some kitchen roll to absorb any excess oil.

11. To assemble the burger, start with a layer of burger sauce, then adding finely sliced lettuce. Place the chicken on top of the lettuce then add the asian slaw, making sure it is drained of its liquid dressing. Finally top with another helping of burger sauce.

12. Eat and enjoy!