Sachie’s Spicy Waitoa Free Range Chicken Burger with Daikon Pickles

Tantalize your taste buds with these spicy chicken burgers - recipe by Sachie Nomura! Credit: Sachie Nomura © SK2 Productions Ltd and Sachie Nomura
Prep time:
Cook time:


800g-1kg Waitoa Free Range chicken thighs, cut into bite-size pieces

Oil for deep-frying 

8 bao buns, frozen (alternative to bao buns, use The Fresh Grower Crunchita lettuce cups)


Chicken Coating: 

100g plain flour 

1½ tsp garlic powder 

1½ tsp onion powder 

1 tsp salt

 ½ tsp ground white pepper


Korean Spicy Sauce:

3 tbsp Lee Kum Kee Premium Soy Sauce 

3 tbsp rice vinegar 

2 tbsp gochujang (Korean chilli paste) 

2 tbsp tomato sauce 

1 tbsp white sesame seeds

 100g white sugar


Daikon Pickles (method below to make 24hrs in advance):

1 daikon (500g), peeled and sliced very thin using mandolin

350ml water

350ml rice vinegar

250g white sugar

1 tbsp salt

½ tsp turmeric powder

20 black peppercorns

3 bay leaves


To Garnish: 

The Fresh Grower coriander

Sesame seeds



  1. Mix all the coating ingredients together in a bowl and set aside.
  2. Mix all the spicy sauce ingredients in a small pot and bring to the boil. Reduce heat and simmer for 2 minutes, or until the sauce coats the back of a spoon. Remove from heat and set aside.
  3. Heat oil in a wok or deep fryer to 180°C (356°F).
  4. Toss chicken in the coating mixture and deep-fry for 3-4 minutes or until cooked through. Place chicken on paper towels to drain excess oil, then transfer to a large bowl.
  5. Pour the spicy sauce onto the deep-fried chicken and toss to coat well.
  6. Steam frozen bao buns in a steamer (as per package instructions), this may take approximately 6-8 minutes to fully steam.
  7. To serve, fill the bao buns with spicy chicken and coriander, and enjoy! For a low carb option, serve the spicy fried chicken in a Crunchita lettuce cup with Daikon pickles.


To make daikon pickles, do this in advance:

  1. Place the peeled and sliced daikon in a clean, sterile jar. 
  2. In a pot, add water, rice vinegar, sugar, salt, turmeric, peppercorns, and bay leaves and bring to a boil. Cook to dissolve the sugar then remove from heat. 
  3. Once the liquid is cooled, pour the vinegar mixture over the sliced daikon until it is completely covered. Pickle in a refrigerator for at least 24 hours.


Credit: Sachie Nomura

© SK2 Productions Ltd and Sachie Nomura


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