CRISPY CHICKEN BURGERS

Prep time 40 mins Cooking time 20 mins Serves 4

INGREDIENTS

2 cups (about 500ml) panko breadcrumbs

⅔ cup (about 180ml) cornflour ½ tsp cayenne pepper

2 sprigs thyme

4 large chicken breast fillets, butterflied

2 eggs, whisked

Oil, for frying

4 sesame seed bread rolls Mayonnaise and toppings of your choice (such as lettuce, carrot, celery, pickled ginger, pomegranate arils, sliced apple and fresh coriander)

FOR CARAMEL SAUCE:

½ cup (125ml) caster sugar 125ml boiling water

1 star anise

2 tbsp lemon juice

2 tbsp fish sauce

A knob of butter

3 spring onions, chopped

1 red chilli, chopped 1 tbsp apple cider vinegar

METHOD

Mix panko breadcrumbs, cornflour, cayenne pepper and thyme and pulse in a food processor until smooth. Season the chicken with salt and pepper; coat with the breadcrumb mixture, then in the egg and again in the breadcrumbs. Refrigerate for about 20 mins to ensure that the coating adheres well. Meanwhile, make the sauce. Stir sugar and water over low heat until the sugar has dissolved. Add star anise and heat, without stirring, until the sugar turns a deep caramel colour. Immediately remove from the heat. Add the remaining sauce ingredients and stir until dissolved. Season to taste with salt until the balance is just right. Shallow-fry the chicken in about 1cm oil until golden brown and crispy. Drizzle generously with the caramel sauce and serve on rolls with mayonnaise and toppings.