Mango Chilli Chicken Burger - SK Khazana

A rather elaborate burger to cook, but the end result is well worth the effort This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 14 Aug 2020 in Recipes Course

New Update

Main Ingredients	Chicken breasts, Burger buns
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	26-30 minutes
Cook time	21-25 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Mango Chilli Chicken Burger - SK Khazana

4 Chicken breasts
4 Burger buns
to taste Salt
4 teaspoons Onion powder
2 teaspoons Garlic Powder
2 teaspoons Red chilli powder
to taste Crushed black peppercorns
4 Eggs
4 tablespoons Cornflour/ corn starch
for deep-frying Oil
for coating Corn flakes
8-10 Romaine lettuce
1/2 medium Purple cabbage shredded and pickled
2 medium Tomatoes cut into round slices
as required Alfalfa
as required Microgreens
to serve French fries
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
to taste Salt
to taste Crushed black peppercorns

Method

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.
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 are well coated..
Heat sufficient oil in a deep pan. Meanwhile take cornflakes on a plate and crush well. Coat all the chicken pieces with the cornflakes.
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.
Slide in the chicken breasts into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
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.
For each portion, halve the burger buns horizontally and spread some of the reserved mango sauce on each half.
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 alpha alpha sprouts and micro greens on top. Cover the burger with the top half of the bun and secure with a skewer.
Transfer the remaining mango sauce into small jars. Place each burger on individual serving plates and serve hot with the sauce and French fries.