If you like your fried chicken burgers with insane levels of crunch and a delicious spicy sauce, this one is for you.
Author: Twisted.com
Recipe type: Appetizer
Ingredients
4 chicken breasts
60g yellow cheddar, cut into 4 squares
300ml buttermilk
2 tbsp sriracha
4 tbsp brown sugar
4 tbsp Rice wine vinegar
3 tbsp ketchup
2 tbsp sriracha
2 tbsp gochujang
1 tbsp garlic, minced
1 tbsp chopped ginger
1 tbsp soy sauce
1 tbsp sesame oil
30g sesame seeds
2 carrots, julienned
¼ white cabbage, julienned
¼ red cabbage, julienned
4 spring onions, finely sliced
2 tbsp rice vinegar
1 tbsp sesame oil
75g mayo
100g plain flour
50g potato starch
50g rice flour
1 tsp baking powder
1 tsp salt
½ tsp white pepper
4 burger buns
Instructions
Butterfly a chicken breast and bash out with a rolling pin to flatten. Place a piece of cheese on one half then fold over, then bash the edges with a rolling pin to seal them. Put in a bowl and cover in buttermilk and sriracha. Combine, then leave to marinade in the fridge overnight ideally, but for at least 4 hours.
Heat a small saucepan on a low heat. Add the sugar, rice wine vinegar, ketchup, sriracha, gochujang, garlic, ginger, soy sauce and sesame oil and bring to a boil, whisking to combine. Set aside and keep warm.
Combine the sliced carrot, red cabbage, white cabbage, spring onions, mayonnaise, rice vinegar and sesame oil in a bowl.
Combine the plain flour, potato starch, rice flour, baking powder, salt and white pepper in a bowl. Shake the chicken dry of the buttermilk then toss in the dry ingredients. Remove from the dredge and leave for 10 mins to hydrate.
Fill a large pan a third of the way with vegetable oil and heat it to 170C/340F. Carefully pop in the chicken a few pieces at a time and fry for about 7 mins until they are crisp and golden and cooked through.
Toss the chicken in the sauce and sprinkle with sesame seeds.
Cut your buns in half and top with a piece of chicken and a spoon of slaw. Serve!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/04/02/cheese-stuffed-korean-fried-chicken/