Crispy Japanese Style Chicken Burgers Food

CRISPY JAPANESE-STYLE CHICKEN BURGERS

Steps:

• Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.
• Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.

JAPANESE CRISPY FRIED CHICKEN - KARA-AGE

Steps:

• Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
• Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
• In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
• Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

KOREAN FRIED CHICKEN BURGERS

Steps:

• Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
• Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
• Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE

Steps:

• Heat the oil in a wok or large frying pan until very hot.
• Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
• Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
• Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
• Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

KFC-STYLE CRISPY CHICKEN BURGER

Steps:

• Slit the chicken fillet from the middle and flatten each piece. You will get 4 thin chicken fillets from 500g chicken.
• Marinate the chicken with salt, white pepper, garlic powder, ginger powder, sriracha sauce and mustard sauce. Leave overnight or for 1 hour at least.
• Make a batter with all the ingredients written under 'Batter'. Add the milk gradually and keep checking the consistency. The batter shouldn't be too runny. It should be able to stick to the chicken fillets.
• Combine the 'Dry Mix' ingredients in a wide shallow bowl and keep aside.
• Dip the chicken fillets in the batter first, then thoroughly coat with the dry flour mix. Press hard when dredging with flour and slide your fingers on it to create flakiness. Then dip the same fillet in batter followed by flour mix. We want two layers of for ultra-crunchiness.
• Heat a pot with oil for deep-frying. On medium heat add the chicken fillets. Don't over crowd the pan, fry in batches. For the first 5 mins do not move the fillets. Cook the chicken for total 15 mins until cooked through. Don't forget to flip in between.
• When done, take a big strainer and put chicken fillets on it. Use it to drain excess oil. This will prevent them from getting soggy.
• Make a burger sauce by mixing all the sauce ingredients.
• Start assembling your burger. Toast the buns. Take the bottom bun, on it put the crispy chicken, then 1-2 slices of cheese, couple of tomato slices, drizzle some of the burger sauce, add the salad leaf and close the burger with the top bun.
• Serve with french fries and enjoy!