Make the ultimate chicken burger with Hot Box 16's very own Tropical Heat by Novice Kitchen.
- 1 Bottle of Tropical Heat by Novice Kitchen
- 150ml Pickle juice
- 3tbs Soya Milk
- 2 Boneless Chicken Thighs
- 1 Gherkin
- 2tbs Mayo
- 150g Plain Flour
- 1tbs salt
- 1tbs Coriander powder
- 1tbs All purpose Seasoning
- 1tbs Thyme
- 1tbs Paprika
- 1tbs chilli powder
- 1 big tablespoon of butter
- Lettuce leaves
In a bowl add the pickle juice and milk to create a brine then add the chicken and leave to marinade for at least 1hr (the longer the better).
Dice the gherkin into small cubes and set aside.
In a different bowl make your tropical mayo using 2tbs of tropical heat and 2tbs Mayo.
In a large bowl create your fry mix using flour and all the seasoning in the ingredients list and stir well.
Place the chicken from the brine directly into the flour mix and dust off any excess flour and set aside.
In a pot heat up 6tbs of tropical heat and 2tbs butter on a low heat until the butter is fully melted (add more Tropical heat if you want it spicier).
Heat up some vegetable oil to fry the chicken.
Fry the chicken until golden brown on each side (7 mins each side).
Once the chicken is fried place in the tropical heat sauce to coat the chicken.
Assemble the burger by spreading the spicy Mayo on the bun, then the gherkins, chicken and lettuce leaves.