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Fried Chicken Burger | Spice Mayo Lettuce and Korean Chilli Sauce

Updated: Jan 7

Nothing is more fulfilling than to make a whole burger from scratch! Yes! That includes making this scrumptious soft and fluffy burger buns down to the salad and dressings! The fried chicken in this burger is just insanely delicious and my man will concur because he finished two in a swooooosh!

The burger bun is made from the Tang Zhong method that help keeps the buns soft even after a few days! To learn more about Tang Zhong Bread, you can visit my post on Shokupan Bread Loaf. The other thing good about these buns is that they are actually so easy and quick to make that you can prepare them and have the buns baked and ready for your burger on the same day.

If things are not already dainty with the ultimate delicious burger bun, the fried chicken in this recipe is a sure keeper too. Mildly spiced and utterly crispy and the trick to it is by adding corn flour to the frying flour mixture. The corn flour helps absorbs most of the moisture from the chicken and the oil and this keeps it from going soggy when frying.

If you want the chicken to be well flavoured, consider marinating and leave them in the fridge overnight.

I have made this burger so many times and it seriously never disappoint.



Yields: 4 x burgers

Preparation Time: 2 hours, Prepare for an overnight chicken marinate ahead of time.

Cooking Time: 1 hour

Milk Bread Burger Buns

This recipe makes 4 x large buns

Tang Zhong

35 g 12% Milk

7 g 4% Baker's Flour

Final Dough

255 g 96% Baker's Flour (12% Protein) 80 g 30% Full Cream milk 3 g 1.1% Fine sea salt 5 g 1.5% Instant Yeast 20 g 7.6% Caster sugar 30g 11% Unsalted butter, room temperature 50 g 19% Large eggs (1 Large Eggs)

Fried Chicken

Chicken Marinate

2 Chicken breasts 375 ml Buttermilk 30 ml Hot sauce 1 tbsp Paprika Powder 1/2 tbsp Cayenne powder 2 tbsp Minced Garlic 1 tsp. Mustard Seeds 1/4 tbsp Ground black pepper 1/2 tbsp Sea Salt Flakes

Frying Flour Mixture

100 g Plain flour 25g Cornflour

1 tbsp. Paprika

1 tsp. Cayenne Pepper

1 tbsp. Salt

2 tsp. Pepper

Korean spicy Sauce

3 tbsp Brown sugar

2 tbsp Korean chilli paste (gochujang)

2 tbsp Soy sauce

2 tbsp Minced Garlic

2 tsp Sesame oil

Chilli Slaw

150 g Iceberg lettuce, sliced

1 tsp Caster Sugar

1 tsp Grated Ginger

1 tbsp Minced Garlic

2 tbsp Kewpie mayonnaise

½ tsp Chilli powder



The day before or several hours prior

Prepare the chicken marinate by mixing all the ingredients together. Cut the chicken breast to even individual sizes that is around half your palm size then toss them into the buttermilk mixture. Divide the chicken with its marinate into a zip lock bag or a container and cover to marinate overnight in the fridge.

Note: If the chicken breast is particularly thick, slice them horizontally in half and ensure that they are all even in thickness. Alternatively, you can place the chicken breast between cling film and pound them flat.


The next day

Prepare the dough