Chicken Entertaining

This juicy chicken burger is the ultimate party starter

Name: Satay chicken burger, pickled onions and zucchini recipe
Yield: 4
Ingredients: 4 x 150g chicken thigh fillets, trimmed; 2 tbs satay sauce; 1 lemongrass stalk, white part only, finely chopped; 2 tbs sesame oil; 4 milk buns, halved horizontally, toasted; 1/2 bunch coriander, leaves picked; 1 large carrot, shredded (we used a julienne peeler); 1/2 bunch coriander, roughly chopped; 2 long red chillies, seeds removed, roughly chopped; 3 kaffir lime leaves, roughly chopped; 3cm piece (15g) ginger, roughly chopped; 3 garlic cloves, chopped; 1 1/2 tbs brown sugar; 2 1/2 tbs fish sauce, or to taste; 2 1/2 tbs rice wine vinegar; Zest & juice of 1 lime, or to taste; 1 small red onion, thinly sliced (we used a mandoline); 1 zucchini, shredded (we used a julienne peeler); 1/3 cup (80ml) peanut oil

Rate now

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 26, 2020

Satay chicken. In a burger. Say no more.

4 x 150g chicken thigh fillets, trimmed
2 tbs satay sauce
1 lemongrass stalk, white part only, finely chopped
2 tbs sesame oil
4 milk buns, halved horizontally, toasted
1/2 bunch coriander, leaves picked
1 large carrot, shredded (we used a julienne peeler)

Pickled onions and zucchini

1/2 bunch coriander, roughly chopped
2 long red chillies, seeds removed, roughly chopped
3 kaffir lime leaves, roughly chopped
3cm piece (15g) ginger, roughly chopped
3 garlic cloves, chopped
1 1/2 tbs brown sugar
2 1/2 tbs fish sauce, or to taste
2 1/2 tbs rice wine vinegar
Zest & juice of 1 lime, or to taste
1 small red onion, thinly sliced (we used a mandoline)
1 zucchini, shredded (we used a julienne peeler)
1/3 cup (80ml) peanut oil

Method

1.

Place chicken thigh fillets, satay sauce, lemongrass and sesame oil in a large bowl. Season and toss well to combine. Marinate until ready to use, or if time permits, cover and marinate in fridge overnight.
2.

For the pickle, place coriander, chilli, kaffir lime leaf, ginger, garlic, sugar, fish sauce, vinegar and lime zest and juice in a food processor and whiz until combined and finely chopped. Place the onion, zucchini and half of the chilli sauce in a large bowl. Season to taste and toss to combine. Stand at room temperature for 30 minutes before serving.
3.

Preheat a lightly greased barbecue or chargrill pan to medium-high. Barbecue chicken, turning occasionally, for 8-10 minutes until cooked through and charred all over. Stand for 10 minutes before serving.
4.

Fill the toasted milk buns with pickled onion, satay chicken, pickled zucchini, carrot and coriander leaves. Spoon over the remaining chilli sauce to serve.