INGREDIENTS

Serves 2 – 4

Crumbed Chicken
2 chicken breasts
Bread (buns or sliced)
Corn chips
Salt and pepper
Olive Oil

Satay Sauce
Peanut Butter
Soy Sauce
Sweet Chili sauce
Coconut Milk
Water
Ground Coriander

TO SERVE

Burger Buns
Mayonnaise
Cheese Slices (melted)
Potato Chips
Lettuce
Pickled Onions

METHOD

Put chicken breast back in the Bostock bag or in any reusable bag and pound the chicken until it’s the thickness you like, not too thin, about the thickness of a meat pattie.
Crumb your chicken with half bread, half blitzed corn chips salt and pepper for a super tasty crumb flavour. Fry your chicken for 3 minutes on each side or until golden and rest while you make a quick Satay sauce.
Mix together peanut butter, a dash of soy sauce, sweet chilli sauce, coconut milk, water to thin if needed, ground coriander. Stir over low heat until thick and creamy.

Now compile your burger in this order: Spread the bottom bun with Mayonnaise, Melted cheese, Chicken, Satay sauce, Potato Chips, Lettuce, Pickled onions, Top bun with more mayonnaise.

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