As you know, we are on the way to find out which is our favorite burger... Well, I think we are very close because this recipe is spectacular!
Hello everyone, today we are going to prepare a delicious burger inspired by Korean chicken wings from Wingmans in the UK.
4 boneless skinless chicken thighs
100g of wheat flour
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
1 tsp ground white pepper
1 tsp ground black pepper
2 tsp salt
2 beaten eggs
250g panko breadcrumbs
1 tsp dried oregano
2 lt of vegetable oil or fat for frying
Coating Sauce for the chicken
75g chili paste
50ml sesame oil
200ml apple cider vinegar
150g fine white sugar
100g fermented black beans
25ml light soy sauce
25 ml dark soy sauce
1 tbsp garlic powder
30g of black sesame seeds
Toasted sesame mayonnaise
50g of white sesame seeds
200g Kewpie mayonnaise or Japanese mayonnaise
1 tsp sesame oil
1/2 tsp sea salt
the juice of 1/2 lemon
50ml ponzu (citric soy sauce)
1 bunch of chopped fresh coriander
25g of superfine white sugar
1 tsp sesame oil
Iceberg lettuce in strips
2 spring onions, sliced
1/2 red onion, thinly sliced
1 red chili, thinly sliced (optional)
4 slices of pineapple (can be from the can or natural 0.5 cm thick)
4 brioche hamburger buns
1 piece of melted butter
Start with the pickles, use a swivel peeler to cut thin strips of cucumber and place them in a jar. Separately, mix the ponzu, black sesame seeds, coriander, sugar and sesame oil. Correct the taste to your liking by adding a little salt (if you want your pickles to be sweeter, you can add more sugar). Pour the mixture over the cucumber, close, shake and keep them in the fridge.
Now prepare the sesame mayonnaise. Toast the sesame seeds in a dry skillet until just beginning to turn golden - 2 to 3 minutes - and let cool. Mix with Japanese mayonnaise (Kewpie), sesame oil, salt and lemon juice. Reserve it.
Continue with the preparation of the sauce that we will use to cover the chicken. So in a pot place the chili paste, sesame oil, apple cider vinegar, sugar, black beans, and both soy sauces in a small pot over low heat. Bring it to a boil and turn off the heat. If it's too thick, add a splash of water. Add the garlic and black sesame. Mix everything and reserve.
make sure your garnishes are all prepared, so cut the lettuce into strips (add a little lemon juice to remove any bitter taste), cut the red onion and spring onion into fine julienne strips. Heat a grill or skillet over medium-high heat and grill the pineapple slices until golden brown and slightly char (this will take 2-3 minutes per side), remove and set aside for assembly.
Now to prepare the chicken you will need 3 trays. In the first place the flour, garlic, onion, cilantro, white and black pepper and 1 teaspoon of the salt, mix everything very well. In the second tray add the panko with 1 teaspoon of salt and dried oregano. In the third tray place the beaten eggs and we can start to prepare the chicken.
Roll each of the boneless thighs in the flour, then in the egg, and finally cover them with panko. Make sure you press the panko into the chicken on both sides and cover it completely. Fry immediately in abundant hot oil (180°C or 375°F) until golden brown and has an internal temperature of 75°C (167°F) - 7 to 8 minutes -.
Toast the brioche bread by spreading the inside of both sides with melted butter.
Now build your burger, spread the bottom bun with sesame mayonnaise and place a layer of lettuce. Bathe the chicken with the coating sauce and place it on the lettuce. Continue with pineapple, pickles (make sure the cilantro and sesame are there), add some of the two onions, spread the top bun with more sesame mayonnaise, close the burger and ENJOY!!
As we always say:
If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: