The Portuguese chicken burger is my take on Australia's famous Bondi Chicken Burger.
My version consists of pan-fried chicken breasts topped with a chili sauce, romaine lettuce, several slices of provolone cheese and mayonnaise.
The succulent chicken breasts are first marinated in a chili sauce consisting of dried habanero chilis, chili flakes, paprika, lemon juice, garlic, ginger and a little sugar. They are then lightly dredged in flour and then pan-fried.
This mouth-watering burger was born in Bondi but has spread throughout Australia and New Zealand. Follow this simple recipe to find out why!
Ingredients:
* 2-3 free-range chicken breasts
* 2 dried habanero chilis, chopped and seeds discarded
* Juice from 2 lemons
* 2 tsp pf crushed ginger
* 6 Tbsp of vegetable oil
* 2 tsp of paprika
* 4 cloves of garlic, crushed
* 1/2 tsp of white sugar
* 1 tsp of dried chili flakes
* 2-4 hamburger buns
* 6 slices of provolone cheese
* Romaine lettuce
* Mayonnaise
* 1 cup of flour for dredging
* 1 tsp of sea sat
Preparation:
1. Filet the chicken breasts to the desired thickness. I usually like the filets pretty thin.
2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
My version consists of pan-fried chicken breasts topped with a chili sauce, romaine lettuce, several slices of provolone cheese and mayonnaise.
The succulent chicken breasts are first marinated in a chili sauce consisting of dried habanero chilis, chili flakes, paprika, lemon juice, garlic, ginger and a little sugar. They are then lightly dredged in flour and then pan-fried.
This mouth-watering burger was born in Bondi but has spread throughout Australia and New Zealand. Follow this simple recipe to find out why!
Ingredients:
* 2-3 free-range chicken breasts
* 2 dried habanero chilis, chopped and seeds discarded
* Juice from 2 lemons
* 2 tsp pf crushed ginger
* 6 Tbsp of vegetable oil
* 2 tsp of paprika
* 4 cloves of garlic, crushed
* 1/2 tsp of white sugar
* 1 tsp of dried chili flakes
* 2-4 hamburger buns
* 6 slices of provolone cheese
* Romaine lettuce
* Mayonnaise
* 1 cup of flour for dredging
* 1 tsp of sea sat
Preparation:
1. Filet the chicken breasts to the desired thickness. I usually like the filets pretty thin.
2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
4.Add the chicken breasts to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.
6. Once you're ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.
7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add the chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately.
5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.
6. Once you're ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.
7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add the chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately.
