Notes
Punchy pickled cabbage, meets hot Sriracha mustard sauce, meets cooling cucumber relish, meets charred spice chicken, meets a sweet brioche bun. Phwoar!
Ingredients
2 chicken thigh fillets
1 tsp. garlic paste/1 clove garlic, crushed
1 tsp. ginger paste/2 cm ginger
2 tsp. smoked paprika
1 tsp. chilli flakes
salt
1/2 Chinese cabbage/pointed cabbage, finely sliced
1/2 tsp. ground turmeric
2 tsp. sugar
3-4 tbsp. cider vinegar
1/4 cucumber, grated
3 tbsp. mayonnaise
1/2 lime, juiced
2 tbsp. Sriracha
3 tbsp. American mustard
2 tsp. light olive oil/vegetable oil
2 burger buns (brioche buns work nicely here)
Method
Place a large piece of cling film on your work top. Place your chicken thigh fillets, slightly apart, on one half of it. Fold the other half over and, using a meat hammer or rolling pin, release some anger by bashing them until they are flatter and all one height.
In a shallow dish that can hold both fillets, combine the garlic, ginger, smoked paprika, chilli flakes and a pinch of salt. Add your chicken thigh fillets, cover with the marinade and leave for as long as you have up to overnight.
Place your cabbage in a bowl and add the turmeric, sugar and the cider vinegar. Mix thoroughly, and set aside. This is your pickled cabbage.
Into another bowl, put the grated cucumber, the mayonnaise and the lime juice. Mix and set aside. This is your cucumber relish.
In a small bowl combine the sriracha and American mustard. This is your Sriracha mustard sauce.
In a frying pan heat the oil over a medium-high heat. Add the chicken thighs and cook for around three minutes on each side until the outside is slightly charred, and the juices run clear.
Halve your buns, toast if you wish, spread a quarter of the Sriracha mustard sauce on each bun and top with a handful of the pickled cabbage. Place the chicken thigh fillets on top, glaze them with the remaining Sriracha mustard sauce, and top with a generous dollop of the cucumber relish. Yum!