Coconut Chilli Satay Burger
Crunchy coconut-crumbed chicken thigh burgers stacked with chilli mayo, cucumber and herbs, finished with a proper homemade peanut satay sauce.
Serves: 4 (with some leftover thighs for tomorrow, or double up the burgers)
Prep time: 25 minutes (plus marinating)
Cook time: 25 minutes
INGREDIENTS
8 boneless, skinless chicken thighs
300-500ml peanut or rice bran oil, for frying
4 buns of your choice (sesame seed crunchy-topped ones work well)
2 cups shredded iceberg lettuce
1/4 cup mayonnaise
3 tbsp sambal oelek (or any chilli sauce)
1 cucumber, thinly sliced
mint leaves, coriander and thinly sliced green spring onion, for each burger
For the marinade
500g plain coconut yoghurt
2 tsp turmeric powder
1 tsp sweet paprika
1 tsp ginger powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground coriander
For the coating
1 tbsp curry powder
2 tsp smoked paprika
1 tsp sea salt
200g shredded coconut
200g panko breadcrumbs
For the peanut sauce
2/3 cup peanut butter
1 tbsp white miso paste
1 tsp tamarind paste
2 tbsp honey
2/3 cup hot water
1/4 tsp garlic powder
1 tbsp soy sauce
METHOD
Combine the marinade ingredients in a large container with a lid. Add the thighs and massage until well coated. Cover and refrigerate for 1 hour or overnight - a good step to do ahead.
Combine the coating ingredients in a bowl or tray, then coat each thigh by pressing it into the mix, turning and pressing a few times to get into all the nooks. You could take the thighs to this point and store in the fridge, ready to fry on the night.
In a large frying pan over high heat, bring the oil to temperature. Check by adding a crumb and making sure it fizzles and turns golden in 5 seconds.
Add 1-2 thighs at a time and fry until golden brown on each side, about 15 minutes in total.
Work in batches, placing the fried thighs on a rack and tray in a 150°C oven to keep warm. Make sure the oil reheats between batches, and top it up as you go.
Meanwhile, make the satay sauce by combining all the ingredients in a bowl until smooth. Set aside until ready to use.
Remove the cooked chicken from the oven and turn the setting to grill.
Cut open and lightly toast the buns, 2-3 minutes, then assemble: bun heel, mayo, chilli, lettuce, cucumber, chicken, satay, then coriander, mint and green onion, and the bun lid.
Squish and eat.
HINTS
The thighs can be marinated and crumbed a day ahead and kept in the fridge, ready to fry on the night.
Let the oil come back up to temperature between batches, or the crumb soaks up oil rather than crisping.
Keep the fried thighs warm in a low oven on a rack so they stay crunchy while you finish the rest.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 21500 kJ (5140 cal)
Protein: 245 g
Fat: 320 g
Saturated fat: 120 g
Carbohydrate: 265 g
Sugars: 70 g
Sodium: 5400 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.