Korean Fried Chicken burger
DESCRIPTION
Korean fried Chicken burger, or: Deep fried chicken burger with sriracha mayo, pickled cucumber and spring onion on roasted brioche bread!
Inspiration from one of the best chicken dishes I've eaten at restaurant Bird in Stockholm. EXACTLY as good as it sounds! Best of all; it's pretty quick to cook and doesn't require that many ingredients at all.
INGREDIENTS (4 burgers)
Marinade
2 dl sour cream
0.5 tsp salt
1 tsp each of garlic powder, onion powder and paprika powder
Freshly ground black pepper
Deep fried chicken
4 chicken thigh fillets
2 dl four
Salt, freshly ground black pepper
1 tsp each of garlic powder, onion powder and paprika powder
Pickled cucumber
1 cucumber
0.5 dl rice vinegar
0.5 dl sugar
0.5 dl water
Sriracha mayo
1 dl mayonnaise, preferably Hellmans due to its neutral flavor
0.5-1 tbsp sriracha
Other
4 brioche breads
2 spring onions
Coriander (optional)
INSTRUCTIONS
Marinade: mix sour cream with salt, freshly ground black pepper and garlic, onion and paprika powder.
Put the chicken between plastic bags and beat it out to about 1-1,5 cm thick with a meat hammer or a pot. Put the chicken in the marinade and let it sit for preferably 24 hours, or as long as you can (20 min works as well). If you're putting the chicken in the fridge, make sure that you take it out at least 40-60 minutes before deep frying.
Pickled cucumber: mix sugar, rice vinegar and cold water until the sugar dissolves. Thinly slice half a cucumber and put in the vinegar mix.
Sriracha mayo: mix American mayonnaise (e.g. Hellmans) with Sriracha.
When done marinating, mix the flour with some salt, pepper and paprika powder. Dip the chicken in the flour mixture and deep-fry in 180 degree oil for 5 minutes. Don't fry too much at a time, since this will lower the temperature of the oil, stopping the frying process. Once done, put on some kitchen paper to remove excess fat. If you’re not serving the burgers right away, or want to deep fry all of them before serving them, you can keep them warm in a 80 degree oven.
Serving: butter brioche buns and roast in a 200 degree oven for 5 min or in a frying pan. Spread sriracha mayo on the bottom, put on the fried chicken, the cucumber, more Sriracha mayo and sprinkle with sliced spring onion!
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