ID
EN
Chicken Burger with Coleslaw
Processing Time
20 Menit
Portion
2 Portion
Ingredients
Chicken Thigh Fillet |
2 pieces |
Ginger |
2 pieces |
Garlic |
4 cloves, crush |
Pepper |
Sufficient |
White Cabbage |
4 leaves |
Purple Cabbage |
2 leaves |
Carrot |
1 piece |
Egg |
1 piece |
Tapioca Flour |
12 tbsp |
Cooking Oil |
Sufficient |
Burger Bun |
2 pieces |
Curly Lettuce |
2 leaves |
KEWPIE Salad Dressing Soy Sauce |
6 tbsp |
KEWPIE MAYONNAISE ORIGINAL |
6 tbsp |
How to Make
Marinate the boneless chicken thighs with 6 tbsp KEWPIE Salad Dressing Soy Sauce, ginger, garlic, pepper, and egg. Mix well and set aside.
Coat the chicken in dry tapioca flour, squeezing lightly so the flour adheres well. Shake off the excess, then deep-fry in hot oil until fully cooked. Remove and drain.
Coleslaw: Finely slice the carrot, white cabbage, purple cabbage, and corn. Place in a bowl, add 4 tbsp of KEWPIE MAYONNAISE ORIGINAL, and mix well until evenly combined.
Prepare the burger buns. Spread 1 tbsp of KEWPIE MAYONNAISE ORIGINAL on the inner sides of each bun, then layer in order: lettuce, crispy chicken, and coleslaw. Serve.
