Description
This Sticky Crispy Kipburger recipe features marinated boneless chicken thighs coated in a seasoned flour mixture and deep-fried to golden perfection. The crispy chicken is tossed in a sticky, flavorful sauce made with honey, soy sauce, rice vinegar, sesame oil, and fresh ginger, then served on toasted buns with lettuce, pickles, and mayonnaise for a delicious and satisfying sandwich.
Ingredients
Scale
Chicken Marinade
- 2 boneless chicken thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
Frying and Sauce
- 1 cup vegetable oil (for frying)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
Assembly
- 2 buns
- Lettuce leaves
- Sliced pickles
- 2 tablespoons mayonnaise
Instructions
- Prepare the Marinade: In a bowl, combine the buttermilk, garlic powder, paprika, onion powder, cayenne pepper, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
- Marinate the Chicken: Submerge the boneless chicken thighs completely in the buttermilk mixture. Cover and refrigerate for at least 30 minutes or up to 2 hours to tenderize and infuse flavor.
- Mix the Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder to prepare the crisp coating.
- Heat the Oil: Pour the vegetable oil into a deep pan or skillet and heat over medium-high until it reaches 350°F (175°C), suitable for frying.
- Coat the Chicken: Remove the chicken thighs from the marinade, shaking off excess liquid. Dredge each piece thoroughly in the prepared flour mixture, pressing gently to ensure an even, crispy crust.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry each side for 5-7 minutes until golden brown and cooked through. Fry in batches if necessary to avoid overcrowding.
- Prepare the Sticky Sauce: While frying, combine honey, soy sauce, rice vinegar, sesame oil, and grated ginger in a small saucepan. Heat over medium, stirring occasionally until the mixture begins to simmer.
- Simmer the Sauce: Let the sauce cook for 3-5 minutes, stirring occasionally until it thickens slightly to a sticky consistency.
- Drain the Chicken: Remove the fried chicken from the oil and place on a plate lined with paper towels to absorb excess oil.
- Coat with Sauce: While the chicken is still hot, drizzle the sticky sauce over each piece, ensuring full coverage for maximum flavor.
- Toast the Buns: Lightly toast the buns in a pan or oven until they are golden brown and slightly crisp.
- Assemble the Burger Base: Spread mayonnaise evenly on the bottom halves of the toasted buns.
- Add Lettuce and Pickles: Layer lettuce leaves and sliced pickles on top of the mayonnaise on each bun.
- Place the Chicken: Carefully set one sticky, crispy chicken thigh on top of the pickles and lettuce on each bun.
- Complete the Burger: Top with the other half of the toasted buns and gently press down to secure.
- Serve: Serve immediately while the chicken remains crispy and hot to enjoy the best texture and flavor.
Notes
- Marinating the chicken for longer (up to 2 hours) deepens flavor and tenderness.
- Use a thermometer to maintain the oil temperature at 350°F for perfect frying results.
- Do not overcrowd the frying pan to ensure the chicken cooks evenly and remains crispy.
- The sticky sauce can be adjusted by adding more honey for sweetness or vinegar for tang.
- Leftover sauce can be stored refrigerated for up to 3 days and reheated gently.
