Japanese Chicken Burgers with Pickled Cucumbers

Serves 6, Prep 30 mins, Cook 12 mins

2 eggs, lightly beaten

3 tsps soy sauce

1¼ cups panko breadcrumbs

¼ cup sesame seeds

12 chicken tenderloins (800g), trimmed

¹⁄³ cup cornflour

Vegetable oil, for shallow frying

6 long soft white rolls Kewpie mayonnaise, to serve

PICKLED CUCUMBERS

4 Lebanese cucumbers (560g), thinly sliced diagonally

½ cup sushi seasoning

1 To make pickled cucumbers, combine cucumbers and seasoning in a medium bowl. Cover with plastic wrap. Stand for 30 minutes. Drain. Refrigerate, covered until serving.

2 Lightly beat eggs with soy in a shallow dish. Combine breadcrumbs and seeds in a separate shallow dish.

3 Dust chicken in cornflour seasoned with salt and white pepper. One at a time, dip in eggs, then in breadcrumbs, pressing to coat.

4 Heat enough oil in a large, deep frying pan over a medium to high heat, to shallowfry. Add chicken in two batches. Cook for about 3 minutes on each side, or until golden and cooked through. Remove. Drain on absorbent kitchen paper.

5 Meanwhile, place rolls on an oven tray. Heat in a moderate oven (180C) for about 3 to 5 minutes or until lightly toasted. Split rolls in half, without cutting all the way through.

6 To serve, divide chicken among rolls. Drizzle with mayonnaise. Top with pickled cucumbers.