Ingredients: 4 skinless, boneless chicken breasts, 300ml buttermilk, 100g plain flour, 2 tsp garlic granules, 2 tsp mild chilli powder, 2 beaten eggs.
200g honey-nut cornflakes, neutral oil for frying, 4-6 sliced radishes, 2 tbsp rice vinegar, 1 tbsp honey, 4 tbsp may, 2 tbsp kecap manis
1 tbsp peanut butter, 1-2 tbsp fresh lemon juice, ¼ deseeded and chopped red chilli, ½cm root ginger, peeled and grated.
Cut each chicken breast into 3-4 thick slices. Put them in a basin with buttermilk and season.
Radish pickles are made by placing them in a small bowl with rice vinegar and 1 tablespoon water. Stir in the honey and a touch of salt, then let for 30 minutes or a few hours in the fridge to turn totally pink.
Mix the ingredients in a small bowl and add lemon juice and salt to taste for kecap mayo.Create a production line after marinating the chicken. Mix garlic granules and chilli powder with flour on a dish and season.
Place beaten eggs in a shallow basin. Crush cornflakes into smaller pieces but not crumbles and place on another dish. Remove a chicken piece from buttermilk and shake to remove extra liquid.
It should be fully covered in flour, egg, and cornflake crumbs. Coat all chicken. Heat 1.5cm oil in a sauté or deep frying pan on medium. After heating, fried the chicken for two minutes per side until golden, crispy, and done.
You may need to batch cook. While cooking the next batch, drain the chicken on paper.
Half the buns and lightly brown the cut sides on a hot, dry griddle/grill pan or frying pan to assemble the burgers.
Apply kecap mayo on the bread base, then add lettuce, cucumber slices, pickles, and chicken.Add extra mayo to the chicken and close the buns.