Mango Chilli Chicken Burger A juicy chicken patty infused with spicy chilli and sweet mango, served in a bun for a perfect blend of heat and sweetness. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 14 Aug 2020 in Recipes Non Veg New Update Main Ingredients Chicken breasts, Burger buns Cuisine Fusion Course Snacks and Starters Prep Time 26-30 minutes Cook time 21-25 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Non-Veg Ingredients 4 chicken breasts 4 burger buns Salt to taste 4 teaspoons onion powder 2 teaspoons garlic Powder 2 teaspoons red chilli powder Crushed black peppercorns to taste 4 eggs 4 tablespoons cornflour/cornstarch Oil for deep-frying Cornflakes for coating 8-10 Romaine lettuce ½ medium Purple cabbage shredded and pickled 2 medium Tomatoes cut into round slices Alfalfa as required Microgreens as required French fries to serve Sauce 3 cups mango puree 3 tablespoons oil 6-8 spring onion bulbs, finely chopped 2 inch ginger finely chopped 2 garlic chopped 3-4 fresh red chillies diagonally sliced 3 teaspoons soy sauce 2 teaspoons oyster sauce Salt to taste Crushed black peppercorns to taste Method Place the chicken breasts in a zip lock bag and lightly bash with a steak hammer to flatten it. Halve the breasts horizontally and place them in a bowl. Add salt, onion powder, garlic powder, red chilli powder and crushed black peppercorns. Break 2 eggs and add only the yolks. Add cornflour and mix well so that the chicken is well coated. Heat sufficient oil in a deep pan. Meanwhile, take cornflakes on a plate and crush well. Coat all the chicken pieces with the cornflakes. To make the sauce heat oil in a non-stick pan, add spring onions, ginger, garlic and red chillies, mix and sauté for 1 minute. Add soy sauce and oyster sauce and mix well. Add mango puree and mix well. Add salt, crushed black peppercorns and ¼ cup water. Mix well and cook for 1-2 minutes. Slide in the chicken breasts into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Transfer ¾ of the prepared sauce into a large bowl and reserve the rest. Add the chicken pieces to the sauce in the bowl and coat them well. For each portion, halve the burger buns horizontally and spread some of the reserved mango sauce on each half. On the base half of each bun, place a few romaine lettuce leaves and over them place the chicken pieces. Place a portion of the pickled purple cabbage, 2-3 slices of tomato and place a few slices on top. Place a few alfalfa sprouts and micro greens on top. Cover the burger with the top half of the bun and secure with a skewer. Transfer the remaining mango sauce into small jars. Place each burger on individual serving plates and serve hot with the sauce and French fries. #Alfalfa #Cornflour/ corn starch #Burger buns #Corn flakes #Fresh red chillies #Oyster sauce #Sauce #Chicken breasts #Spring onion bulbs #Red chilli powder #Salt #Onion powder #Oil #Eggs #Romaine lettuce #Soy sauce #Mango puree #French fries #Ginger #Crushed black peppercorns #Purple cabbage #Garlic #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article