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Sweet ginger chicken slider with sour lime pickle

Sweet ginger chicken slider with sour lime pickle – recipe

A tempura battered chicken coated with a sweet ginger dipping sauce that is delicious and easy to prepare due to our KNORR Professional Ginger Puree, topped with a sour lime pack choi pickle. Great as part of a slider platter.

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Ingredients

To prepare the sour pickle

  • White wine vinegar 100.0 ml
  • Caster sugar 50.0 g
  • Sesame oil 20.0 ml
  • Pak Choi 150.0 g
  • Limezest 5.0 g
  • Lime juice 20.0 ml

To prepare the batter.

  • Egg white 150.0 g
  • Plain flour 200.0 g
  • Water 25.0 ml
  • Salt 5.0 g

To prepare the chicken.

  • Chicken breast, skinless 500.0 g
  • Cornflour 100.0 g

To prepare the sweet ginger dipping syrup.

To build the burger.

A tempura battered chicken coated with a sweet ginger dipping sauce that is delicious and easy to prepare due to our KNORR Professional Ginger Puree, topped with a sour lime pack choi pickle. Great as part of a slider platter.

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Preparation

  1. To prepare the sour pickle

    • Trim the Pac Choi to remove excess white stem.
    • Place the vinegar, lime juice & zest and castor sugar into a pan, bring to the boil.
    • Reduce by a quarter, whisk in the sesame oil.
    • Remove from the heat and allow to cool to room temperature.
    • Pour the pickle juice over the pak choi leaves and leave over night to pickle prior to use.

  2. To prepare the batter.

    • Lightly whisk the egg whites then mix into the water.
    • Whisk the liquid into the flour mixture to make a smooth lump free batter, add the salt.
    • Form a thin batter that just coats the chicken, add more water if required.

  3. To prepare the chicken.

    • Cut the chicken into 10, 50g thin escalope's.
    • Dust the surface of the chicken evenly with corn flour.
    • Dip each chicken escalope into the batter mixture.
    • Remove the chicken allowing any excess batter mixture to fall away.
    • Deep fry the chicken in hot fat 170°C until golden brown.

  4. To prepare the sweet ginger dipping syrup.

    • Place the vinegar, lime and KNORR ginger puree and sugar into a pan and bring to the boil.
    • Simmer the liquid until it has reduced by about half, to achieve a syrup consistency.
    • Add the sesame seeds and finely diced chilli.
    • Remove from the heat and allow to cool slightly.
    • Drizzle the syrup over the cooked chicken.

  5. To build the burger.

    • Cut and lightly toast a brioche bun. Spread a portion of HELLMANNS mayonnaise onto the base layer of the bun.
    • Add a portion of cooked battered chicken.
    • Add a portion of pickled Pak Choi.
    • Top with the lid of the bun.