Crunchy Japanese Chicken Burgers

Serves 4


2 Bird & Barrow Skinless Chicken Breasts

2 tbsp soy sauce

1 tbsp brown sugar

1 tsp finely grated ginger

1 tsp lemon juice

1 spring onion, finely sliced

1 cup plain flour

2 free range eggs, lightly whisked

3 cups panko breadcrumbs

¼ red cabbage, thinly shredded

¼ green cabbage, thinly shredded

½ cup Japanese mayo

1 tsp toasted sesame oil

2 tsp lemon juice for the salad dressing

To serve: Additional Japanese mayo for the bun, sliced avocado, brioche sesame buns


  1. Cut each chicken breast in half and place between two pieces of baking paper. Use a rolling pin or meat mallet to flatten slightly.
  2. Whisk together the soy sauce, brown sugar, ginger, lemon juice and spring onion. Place in a bowl along with the chicken and leave to marinade for 30 minutes.
  3. Preheat oven to 220°C.
  4. Drain the marinade and toss the chicken in the flour. Dunk completely in the egg and then coat well in the panko crumbs.
  5. Lay on a lined oven proof baking sheet. Spray with some olive oil. Cook for approximately 20 minutes until golden and cooked through.
  6. Toss the shredded cabbage with the sesame oil and the lemon juice.
  7. Toast the brioche buns. Spread one half with Japanese mayonnaise. Top with a piece of the cooked chicken, a big helping of slaw and some avocado slices.