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Karaage Chicken Burger

Karaage Chicken Burger

This dish reimagines the traditional comfort of a crispy, juicy chicken burger by incorporating the flavours and techniques of Japanese karaage.The tender, seasoned chicken is coated in a light batter and served in a soft, slightly toasted bun, bringing a comforting sense of familiarity.

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Ingredients

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For the chicken karaage

  • Knorr Ginger paste 15.0 g
  • Sauce, soy light 50.0 ml
  • Brown sugar 30.0 g
  • Sake (optional) 25.0 ml
  • Boneless/skinless chicken thighs each cut in half 500.0 g
  • Vegetable oil for deep frying
  • Potato or tapioca starch 40.0 g
  • KNORR Chicken Bouillon Powder 30.0 g

Horseradish Slaw

  • Shredded Chinese cabbage 100.0 g
  • Red onion finely sliced 80.0 g
  • English horseradish fresh 30.0 g
  • Carrot medium sized, grated 1.0 n/a
  • Hellmann’s Professional Mayonnaise 100.0 g

Hot Smokey Ketchup

  • Marinade Remaining
  • Hellmann’s Tomato Ketchup 200.0 ml
  • Knorr Smoke Intense Flavours 1.0 tbsp

Gochujang Mayonnaise

  • Hellmann’s Professional Mayonnaise 120.0 ml
  • Gochujang paste 40.0 g

Build The Burger Method

  • Knorr Ginger paste 15.0 g
  • Sauce, soy light 50.0 ml
  • Brown sugar 30.0 g
  • Sake (optional) 25.0 ml
  • Boneless/skinless chicken thighs each cut in half 500.0 g
  • Vegetable oil for deep frying
  • Potato or tapioca starch 40.0 g
  • KNORR Chicken Bouillon Powder 30.0 g
Created By:
James Brown

James Brown

Executive Chef

This dish reimagines the traditional comfort of a crispy, juicy chicken burger by incorporating the flavours and techniques of Japanese karaage.The tender, seasoned chicken is coated in a light batter and served in a soft, slightly toasted bun, bringing a comforting sense of familiarity.

...

Preparation

  1. For the chicken karaage

    1. Mix the ginger, soy & sake together.
    2. Coat the chicken in the marinade over night (or for a min of 1hour).
    3. Remove the chicken from the marinade and pour the remaining marinade into a small pot*
    4. Dust the chicken in the flour seasoned with Knorr Chicken Bouillon Powder, cover on a plate or trat and pop in the fridge until time to cook.

  2. Horseradish Slaw

    1. Mix thoroughly together

  3. Hot Smokey Ketchup

    1. Mix thoroughly together & cool until slightly sticky

  4. Gochujang Mayonnaise

    1. Blend thoroughly together

  5. Build The Burger Method

    1. Remove the chicken from the fridge and fry at 170oC until golden and cooked all the way through.
    2. Toast 2 Burger Buns on the cut side only and spoon the gochujang mayo on to all 4 toasted surfaces of the buns
    3. Toss the cooked fried chicken through the marinade & Hellmann’s Tomato Ketchup sauce and stack on the bottom half of each bun
    4. Top with equal amounts of slaw & top with the other half of the burger bun
Created By:
James Brown

James Brown

Executive Chef
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