Indonesia
English
Chicken Burger with Coleslaw
Processing Time
20 Minutes
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 |
|
6 tbsp |
|
|
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.
