Fried Chicken Rice Burger

Serves makes 2 burgers

Time 30 minutes plus brining time

Ingredients

For the fried chicken

2 large boneless chicken thighs, skin off

1 cup buttermilk

2 tsp curry powder

½ cup plain flour

1 tsp salt

Canola or vegetable oil to deep fry 

For the curry mayo

¼ cup kewpie mayo

1 tsp curry powder

1 tsp honey

Juice of half a lime

4 baby cos lettuce leaves

For the rice buns

1 pouch 250g sticky rice

1 tbsp plain flour

1 egg

½ cup ghee, melted

½ tsp sesame seeds

Method

In a glass or ceramic bowl, add buttermilk and 1 tsp of curry powder. Give it a mix and add the chicken thighs. Cover and place in the fridge for at least 2 hours. This can be done the day before.

In a separate bowl, add the flour, 1 teaspoon of curry powder and salt. Add chicken thighs to the flour and toss to coat. Place chicken onto a wire rack.

Heat the oil in a saucepan until hot (175°C) Fry the chicken thighs for 6-8 minutes or until golden, crunchy and cooked through. Remove to a plate lined with paper towel.

To make the buns, cook rice as per packet instructions. Place in a bowl and add the flour, egg and half of the ghee. Mix to combine. Divide the rice into 4 and press to make 4 burger bun size circles/buns.

Heat the remaining ghee in a frying pan over medium heat. Add the rice buns, sprinkle two with sesame seeds, and cook for 2-3 minutes each side until golden. Remove to a serving board.

To make your curry mayo by combining all ingredients in a bowl.

To build the burgers, top the bottom rice bun with baby cos lettuce, add fried chicken, and top with a good dollop of curry mayo. Before placing on the top rice bun with the sesame seeds.