Karaage chicken burger with wombok slaw & pickled ginger mayo

Karaage chicken burger with wombok slaw & pickled ginger mayo

The Huxtaburger Book
Chris Middleton

Here’s a deliciously Japanese-style chicken burger, in which the slightly sweet and salty flavour of the sake and soy work perfectly with the crispness of the potato starch and cornflour coating. The wombok slaw brings it all together and adds freshness. Enjoy with a cold crisp beer, or even sake.


Quantity Ingredient
vegetable oil, for deep-frying
125g potato starch
125g cornflour
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing

Karaage chicken

Quantity Ingredient
2 tablespoons shio koji
1 tablespoon sake
1 tablespoon soy sauce
20 g knob fresh ginger, peeled and grated
4 boneless, skinless chicken thighs, 120-150 g each

Pickled ginger mayo

Quantity Ingredient
2 tablespoons japanese pickled ginger, plus 1 teaspoon pickling liquid
1 tablespoon lemon juice
1 tablespoon soy sauce
125g Basic mayo

Wombok slaw

Quantity Ingredient
2 large wombok leaves, thinly sliced
1 small carrot, finely julienned
10 cm piece daikon, peeled and finely julienned, (about 4 cm wide)
2 spring onions, thinly sliced
4 shiso or coriander leaves, thinly sliced
60g Basic mayo


  1. For the karaage chicken, place the shio koji, sake, soy sauce and ginger in a small bowl and mix well. Add the chicken thighs and turn to coat in the marinade. Cover with plastic wrap, then marinate in the fridge for 30 minutes to 1 hour.
  2. For the pickled ginger mayo, mix all the ingredients together and reserve in the fridge.
  3. For the slaw, place the wombok, carrot, daikon and spring onion into iced water together for about 15 minutes, so they crisp up. Drain, then use a salad spinner to dry them out. Cover and reserve in the fridge.
  4. To serve, heat about 10 cm of oil in a medium saucepan, to about 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  5. Mix the potato starch and cornflour in a large bowl. Remove the chicken thighs from the marinade and toss them in the mixture until they are dry-ish and well coated.
  6. Carefully place two of the chicken thighs into the oil and fry for 5–6 minutes, or until golden, crisp and cooked through. Drain immediately on paper towel and keep warm. Repeat with the remaining chicken.
  7. While the chicken is cooking, add the shiso leaves and mayo to the wombok slaw and toss well.
  8. To assemble the burgers, heat a flat grill plate, or a non-stick frying pan, to a medium heat. Brush the insides of the buns with clarified butter and toast lightly on the grill. Cut each chicken thigh into 4–5 slices, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Wombok slaw → Chicken → Pickled ginger mayo → Bun top
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again