Coconut Chili Satay Burger

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Coconut Chili Satay Burger

Yield 4 (with some leftover thighs for tomorrow or DOUBLE burgers)

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

This is a love child recipe… from two of my faves

Ingredients

• 8 boneless, skinless chicken thighs
• 300-500ml peanut or ricebran oil for frying
• 4 buns of your liking (1 used sesame seed crunchy topped ones)
• 2 c shredded iceberg lettuce
• ¼ c mayo
• 3 tbs sambal oleak (or any chilli sauce)
• 1 cucumber thinly sliced
• Mint leaves, coriander and thinly sliced green parts of a spring onion for each burger

Marinade

• 500gm plain coconut yoghurt
• 2 ts turmeric powder
• 1 teaspoon sweet paprika
• 1 teaspoon ginger powder
• 1 ts garlic powder
• 1 teaspoons onion powder
• ½ teaspoon ground coriander

Coating

• 1 tablespoon curry powder
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• 200 g (7 oz) shredded coconut
• 200 g (7 oz) panko breadcrumbs

Peanut Sauce

• ⅔ cup peanut butter
• 1 tablespoon white miso paste
• 1 teaspoon tamarind paste
• 2 tablespoons honey
• ⅔ cup hot water
• 1⁄4 teaspoon garlic powder
• 1 tablespoon soy sauce

Instructions

1. Combine the marinade ingredients in a large container with a lid. Add the thighs and massage until each one is well coated. Cover and put them in the fridge, for 1 hr or overnight (this is a good step ahead!)
2. Combine the coating ingredients in another bowl or tray, then coat each thigh by pressing them into the mix. Turn and press a few times to get into al the nooks. (TBH you could make the thighs up to this point and store in fridge ready to fry on the night!)
3. In a large frying pan of high heat bring the oil to temp. Check this by adding a crumb and maing sure it fizzles and turns golden in 5 seconds.
4. Add 1-2 thighs ata time and fry until golden browns each side about 15mins in total.
5. You will need to do this in batches so you can place fried thighs on a rack and tray and place in the oven at 150’c to keep warm.
6. Make sure the oil reheats between batches, you also may need to top it up as you go.
7. Mean while, make the satay sauce by combine all the ingredients in a bowl until smooth, set aside until ready to use.
8. Remove the cooked chicke from the pven and turn the mode to grill.
9. Cut pen and toast the buns lightly (2-3mins) then assemble like this: Bun heel, Mayo, Chilli, Lettuce, Cucumber, Chicken, Satay, Coriander, mint and green onion, Bun lid
10. Squish & eat!

Nutrition Facts

Calories

1442

Fat

109 g

Sat. Fat

22 g

Carbs

73 g

Fiber

9 g

Net carbs

64 g

Sugar

22 g

Protein

49 g

Sodium

1469 mg

Cholesterol

158 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.