COPYCAT MCDONALD'S TERIYAKI CHICKEN BURGER

The last time I was in Japan was 2018 so it’s been 5 years since I've been in the good graces of a Japanese Mcdonalds. And still to this day, I think about how delicious it was. It tasted…cleaner if that is even possible. I think I went about three or four times whilst I was out there and I did become a bit obsessed with their chicken teriyaki burger. No clue what made their chicken teriyaki burger taste so delicious but by god, I will try and imitate it as much as I possibly can. If you don't have the energy to make your own teriyaki sauce then shop bought is absolutely fine. The intention here is to bring other countries' McDonald's signature heroes to the comfort of your own home and blow your mind with their deliciousness.

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MCDONALD'S TERIYAKI CHICKEN BURGER

SERVES:4 MADE IN: 1 hr /DIFFICULTY:Easy/medium / MEATY

For the teriyaki sauce:

• 50g caster sugar

• 120ml soy sauce

• 30ml mirin

• 1 garlic clove, peeled and crushed

• 1cm knob of ginger

• 1 tbsp cornflour

For the mayo:

• 150g mayonnaise

• 1 ½ tsp mustard powder

• 1 tsp onion powder

• Dash of lemon juice

For the burger

• 4 boneless chicken thighs, skinless

• 3 tbsp soy sauce

• 2 tbsp garlic powder

• 1 tsp ginger powder

• 200g cornstarch

• 1 tsp baking powder

• 1 tbsp mustard powder

• 1 tbsp onion powder

• 4 sesame buns, toasted

• 1 cos or round lettuce

• Salt and pepper, to taste

• Vegetable oil, for frying

METHOD

1. In a medium saucepan, add the sugar, soy sauce, mirin, garlic and ginger. Pour in 200ml of water, give it a good stir and bring it to a gentle simmer. Stir occasionally until the sugar has dissolved.

2. Cook for 5 minutes or until the sauces start to thicken and forms a glossy sheen. In a small ramekin, mix the cornflour and a tbsp of water together before pouring into the sauce. This will help to thicken the sauce. The consistency of the sauce should be slightly thin. As it cools it will thicken. Set aside to cool at room temperature.

3. In one bowl, add the chicken thighs and marinade them in the soy sauce, 1 tbsp garlic powder, ginger powder and season generously with salt. In the other, mix the cornstarch, mustard powder, baking powder, onion powder, remaining garlic powder and salt together before coating the marinated chicken in the spiced flour.

4. Fill a deep fat fryer or deep saucepan with the vegetable oil and heat to 180c. If you don't have a thermometer, stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood then oil is ready for frying.

5. In batches, lower the chicken carefully into the oil and cook for 6-8 minutes, turning occasionally. Once golden brown and cooked through, place the chicken on a plate lined with kitchen paper to remove any excess oil. Season with some flaked sea salt.

6. In a large mixing bowl, add the crispy fried chicken and coat them well in the cooled, teriyaki sauce.

7. To make the mayonnaise, mix everything together in a small bowl.

8. To build each burger, start by placing the teriyaki fried chicken on the base and then top with crunchy lettuce. Spread 1-2 tbsp of the mayonnaise on the base of the lid and gently press it down on the to complete you Japan’s Mcdonalds copycat teriyaki chicken burger.