The Chicken Shack, from Ryland, Peters and Small, has over 65 clucking good recipes that showcase the best ways to enjoy chicken. We’ve picked just one, Thai Chicken Burger, where a lovely homemade sweet chilli dressing adds that classic hot, sweet, salty and sour flavour we all love and is a perfect foil to the chicken and mango.
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INGREDIENTS
- 1 tablespoon peanut or vegetable oil, plus extra for cooking
- 1 shallot, thinly sliced
- 1 garlic clove, crushed
- 2.5-cm/1-inch piece of fresh ginger, grated
- 1 teaspoons shrimp paste (from Thai and Asian food stores)
- 1 tablespoon desiccated/shredded coconut
- 1 teaspoon caster/white granulated sugar
- 500 g/1 lb. 2 oz. skinless, boneless chicken thigh fillets, roughly chopped
For the sweet chilli dressing
- 1 chilli, deseeded and sliced
- Juice of 2 limes, freshly squeezed
- 1 tablespoon Thai fish sauce
- 2 tablespoons caster/white granulated sugar
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To serve
- 4 rolls
- A handful of Asian salad leaves
- A handful of fresh herbs (e.g. Thai basil, coriander/cilantro, mint)
- 1 mango, peeled, stoned and sliced
- 2 tablespoons crispy fried shallots
Equipment: a ridged stovetop grill pan
SERVES 4
METHOD
- Heat the oil in a wok and gently fry the shallot, garlic and ginger for 5 minutes until softened.
- Stir in the shrimp paste, coconut and sugar and stir-fry for 1 minute until fragrant, then continue to stir until you have a slightly sticky paste mix. Set aside to let cool.
- Place the chicken pieces in a food processor with the cooled spice paste and blend until coarsely minced. Shape into 8 small burger patties. Press each burger down to make them nice and flat, then cover and chill for 30 minutes.
- Meanwhile, make the chilli dressing. Place the ingredients in a bowl and whisk until the sugar is dissolved.
- Heat a ridged stovetop grill pan over a high heat. Brush the patties with a little oil and cook for 3–4 minutes on each side until charred and cooked through. Rest for 5 minutes.
- To serve, cut the rolls almost in half and open out wide. Fill with salad leaves and herbs. Top each roll with 2 burgers and a few mango slices. Drizzle over the dressing and scatter over the crispy shallots. Serve at once.
