Best Japanese Style Fried Chicken Rice Burger Recipe By Tasty Recipes

CRISPY JAPANESE-STYLE CHICKEN BURGERS

Crispy Japanese-style chicken burgers image

Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers

Provided by Katy Gilhooly

Time 40m

Number Of Ingredients 10

Ingredients

1 tbsp mirin
3 garlic cloves , crushed
1 tbsp soy sauce
thumb-sized piece ginger , peeled and finely grated
100g mayonnaise
8 boneless, skinless chicken thighs , cut into strips
100g cornflour
sunflower oil , for frying
4 large or 8 small soft burger rolls
2 Baby Gem lettuces , shredded

Steps:

Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.
Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.

Nutrition Facts : Calories 715 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 2.4 milligram of sodium

JAPANESE FRIED RICE

Japanese Fried Rice image

The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon plus 1 teaspoon sake
2 tablespoons butter, room temperature
3 cloves garlic, minced (1 tablespoon)
2 teaspoons safflower oil
3 large eggs
1 pound chicken breasts, cut in 1 1/2 to 2 inch strips, 1/2-inch wide
1 small white onion, small chopped (1 cup)
1 carrot, cut in small pieces (1/2 cup)
1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)
4 cups day-old cooked long grain rice
Coarse salt and freshly ground black pepper

Steps:

In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside.
Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside.
Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.