Crispy Chicken Burger

Ingredients

• 5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A
• 2 garlic cloves - grated
• 15g fresh ginger - grated
• 3 tbsp soy sauce
• 2 tbsp cooking sake or white cooking wine
• 1 tbsp sesame oil
• 1 tbsp ketchup
• 1/2 tbsp hazelnuts oil (optional)
• 1/2 tbsp garlic powder
• 1 tsp sugar
• 1 tsp kosher salt
• dash of pepper

For the sauce
• 1 red onion or shallot - finely chopped
• 3 pickles (12g) - finely chopped
• 70g mayonnaise
• 30g ketchup
• 1/4 tsp white sugar
• salt and pepper to taste
• 80g katakuriko/potato starch
• 80g cake flour/plain flour (T45)

Instructions

• 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
• 2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
• 3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
• 4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
• 5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.

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