Mango Chilli Chicken Burger

Ingredients 

• 4 chicken breasts
• 4 burger buns
• Salt to taste
• 4 teaspoons onion powder
• 2 teaspoons garlic Powder
• 2 teaspoons red chilli powder
• Crushed black peppercorns to taste
• 4 eggs
• 4 tablespoons cornflour/cornstarch
• Oil for deep-frying 
• Cornflakes for coating
• 8-10 Romaine lettuce
• ½ medium Purple cabbage shredded and pickled
• 2 medium Tomatoes cut into round slices
• Alfalfa as required
• Microgreens as required
• French fries to serve

Sauce

• 3 cups mango puree
• 3 tablespoons oil
• 6-8 spring onion bulbs, finely chopped
• 2 inch ginger finely chopped
• 2 garlic chopped
• 3-4 fresh red chillies diagonally sliced
• 3 teaspoons soy sauce
• 2 teaspoons oyster sauce
• Salt to taste  
• Crushed black peppercorns to taste

Method

1. Place the chicken breasts in a zip lock bag and lightly bash with a steak hammer to flatten it. Halve the breasts horizontally and place them in a bowl.
2. Add salt, onion powder, garlic powder, red chilli powder and crushed black peppercorns. Break 2 eggs and add only the yolks. Add cornflour and mix well so that the chicken is well coated.
3. Heat sufficient oil in a deep pan. Meanwhile, take cornflakes on a plate and crush well. Coat all the chicken pieces with the cornflakes.
4. To make the sauce heat oil in a non-stick pan, add spring onions, ginger, garlic and red chillies, mix and sauté for 1 minute. Add soy sauce and oyster sauce and mix well. Add mango puree and mix well. Add salt, crushed black peppercorns and ¼ cup water. Mix well and cook for 1-2 minutes.
5. Slide in the chicken breasts into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
6. Transfer ¾ of the prepared sauce into a large bowl and reserve the rest. Add the chicken pieces to the sauce in the bowl and coat them well.
7. For each portion, halve the burger buns horizontally and spread some of the reserved mango sauce on each half.
8. On the base half of each bun, place a few romaine lettuce leaves and over them place the chicken pieces. Place a portion of the pickled purple cabbage, 2-3 slices of tomato and place a few slices on top. Place a few alfalfa sprouts and micro greens on top. Cover the burger with the top half of the bun and secure with a skewer.
9. Transfer the remaining mango sauce into small jars. Place each burger on individual serving plates and serve hot with the sauce and French fries.