Mikaraage Chicken Turger

Burgers, Main, Poultry, Street Food, Survivor, Survivor 42, TV, TV Recap

Previously on Survivor after Mike defeated Jonathan in the firemaking challenge and won his spot in the final three, the trio enjoyed one final day in Fiji before heading to tribal council. After copping a respectful grilling, Maryanne dominated the Q&A with equal parts charm and wisdom while Romeo was surprisingly confident in articulating why he deserved to be here. Sadly for him, it wasn’t enough to secure him any votes as he finished in third place.

Jeffrey then read the votes and despite playing a strong game, only one vote turned up for Mike as he took out second place, handing Maryanne a near unanimous victory as the jury crowned her the Sole Survivor. 

Once Mike was done smashing pizza on the after show, I pulled him aside to perk him back up after just coming up short. Mike had played such a dominant game, controlling his tribe before the merge and managing to form meaningful bonds that carried him far into the game. Never mind the fact he was smart and knew when to make a move, all while minimising the fact he was super buff and a massive threat.

Really the only major flaw was his game was not owning it and like Sharn in Australia – who suffered her third loss in the recent election – the jury couldn’t respect it and it cost him the game. While he was disappointed at the outcome, Mike being Mike, he was super upbeat and proud of Maryanne. Though it is easy to work through the pain when you’re smashing a Mikaarage Chicken Turger.

Super crispy chicken, velvety mayonnaise and creamy avocado, smooshed between two soft buns, how can you go wrong? Oh and did I mention crunchy lettuce and a punch of kecap manis. It is, so, good.

Enjoy!

Mikaraage Chicken Turger
Serves: 8.

Ingredients
1 tbsp mirin
1 tbsp soy sauce
4 garlic cloves, minced
2 tsp ginger, minced
½ cup kewpie mayonnaise
8 boneless, skinless chicken thighs
100g cornflour
sunflower oil, for frying
3 avocados, mashed
1 lemon, zested and juiced
salt and pepper, to taste
8 burger rolls
1 butter lettuce
2 tomatoes
¼ cup kecap manis

Method
Combine the mirin, soy, garlic and ginger  and 1 tbsp of the mayo in a bowl. Add the chicken and stir to coat, before covering and popping in the fridge to marinate for an hour or so.

Pop the cornflour in a bowl and heat about 5cm deep of oil in a large pan over medium heat. Take the chicken out of the fridge and press the chicken into the cornflour to coat before transferring the chicken into the pot to fry, two at a time, for about 4-5 minutes each side or until cooked through. Transfer to some paper towel to drain and repeat the process until the chicken is done.

To assemble the burgers, mash the avo with the lemon zest and juice and a good whack of salt and pepper. Split all the buns in half and toast on a griddle pan. Spread the avo on the base, followed by some lettuce and tomato, then the chicken, followed by a drizzle of kewpie and some kecap manis. Then devour immediately, greedily. Messily. Happily.


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