Ingredients:
• 1 hamburger bun
• 1 chicken fillet (ca. 250 g)
• 25 g of bacon
• a piece of iceberg lettuce
• 2 slices of red onion
• a slice of tomato and a slice of cucumber
• a slice of cheese
• ketchup
• 5 g of mild marinade
• 250 ml of water
• coating
Preparation:
STEP 1 – FILLET PREPARATION
Clean the fillet. Cut diagonally into 35-40 g pieces.
Rinse the prepared pieces under running cold water.
Measure the marinade:
Mix 5 g of marinade with 250 ml of cold water.
Mix the marinade with the meat.
Cover the marinated meat and leave it in the fridge for at least one hour (the best result is achieved after 8 hours).
STEP 2 – COATING
Start coating:
• sift the coating into a bowl
• stir the marinated meat before putting the meat pieces into the coating to make sure they are
soaked evenly
• coat the meat pieces making sure they
don’t stick together
• vigorously hit the coated meat pieces against the wrists to remove excessive
coating, making sure they don’t stick together
• put them into a sieve placed in a bowl with cold water
• take the sieve out of the water and shake it to remove excessive water
• coat the meat pieces again
• coat the meat making sure that the meat pieces don’t stick together
• remove excessive coating.
STEP 3 – FRYING
Fry the strips in the oil heated to minimum 180⁰C for about 4-5 minutes.
Fry the bacon strips in a pan.
STEP 4 – BUN ASSEMBLY
Pour ketchup over the burger bun and add:
• a piece of iceberg lettuce
• pieces of chicken
• a slice of cheese
• a slice of tomato and a slice of cucumber
• 2 slices of bacon
• ketchup
• 2 slices of onion.
Cover with the second half of the bun and serve.