Mix the coconut milk, garlic & thyme together and marinate the chicken for 1hr or overnight if organised
Put panko on a plate/bowl and then place the chicken over and cover in breadcrumbs, set aside and repeat.
Fry chicken in heavy duty pan @ 170c for 8 - 10 mins until golden and crispy
Miso Aioli
Place all ingredients (exept oil) in a small food processor, blitz to bring it all together. Slowly add the olive oil and continue to blend. Store in fridge
Char Siu Sauce
Add all ingredients to a bowl and whisk to bring together. Store in fridge
Plating
Toast the burger bun and place a little aioli on both the buns, top with lettuce and place chicken thigh on top. Add sushi ginger, drizzle with char siu sauce and place top bun on. If using 2 thighs per burger (defo recommend) then add char siu sauce in between thighs
DEMOLISH!!
Notes
Essential Tools
chef knives
chopping board
small food processor
mixing bowl
ziplock bag
heavy based frying pan
tongs
thermometer
Tips/Tricks
don't crowd the frying pan. It may seem great to put all the chicken in at once but this will lower the temperature and leave you with soggy chicken
miso mayo & char siu sauce will keep in the fridge for 3 - 5 days in the fridge