This Ultimate Crispy Chicken Burger is the perfect balance of crispy, juicy, and packed with bold flavors. Featuring soft homemade brioche buns, vodka-battered double-fried chicken, a spicy-sweet Szechuan honey sauce, miso mayo, and a crunchy Asian slaw, this burger is a true flavor explosion.

Ultimate Crispy Chicken Burger with Szechuan Honey Sauce
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- Cook Time
- Minutes
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- Yield
- 6
- 6 Burgers
- Difficulty Level Advanced
Recipe Rating
- (0 /5)
- 0 ratings
Ingredients
- Brioche (Makes 6 Buns)
- • 440g bread flour
- • 67g granulated sugar
- • 7g instant yeast (1 packet)
- • 1 tsp salt
- • 120ml whole milk, warmed
- • 3 large eggs (2 for the dough, 1 for egg wash)
- • 113g unsalted butter, softened
- For the Crispy Chicken
- • 6 boneless, skinless chicken thighs
- • 240ml vodka (for batter)
- • 240ml buttermilk (for marinade)
- • 250g all-purpose flour
- • 70g cornstarch
- • 1 tbsp garlic powder
- • 1 tbsp onion powder
- • 1 tbsp paprika
- • 1 tsp salt
- • 1 tsp black pepper
- • ½ tsp cayenne pepper
- • 1 egg
- • Oil for frying
- For the Szechuan Honey Sauce
- • 60ml honey
- • 30ml soy sauce
- • 15ml rice vinegar
- • 15g Szechuan chili crisp
- • 5ml sesame oil
- • 1 tsp minced garlic (or garlic powder)
- • 1 tsp minced ginger
- For the Miso Mayo
- • 120g mayonnaise (Kewpie Mayo is best)
- • 15g white miso paste
- • 5ml lemon juice
- • 5ml sesame oil
- For the Crunchy Asian Slaw
- • 100g shredded cabbage (green or napa)
- • 60g shredded carrots
- • 25g thinly sliced green onions
- • 15ml rice vinegar
- • 5ml soy sauce
- • 5ml sesame oil
- • 5g honey
Instructions
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Step 1: Make the Brioche Buns
1. In a mixing bowl, combine bread flour, sugar, yeast, and salt. 2. Add warm milk and two eggs. Mix until a shaggy dough forms. 3. Knead in softened butter, a little at a time, until smooth. 4. Knead for 10-15 minutes until the dough is soft and elastic. 5. Cover and let rise for 1-2 hours, until doubled in size. 6. Divide the dough into 6 equal portions and shape into buns. 7. Place on a baking sheet, cover, and let rise for another hour. 8. Preheat oven to 190°C. Brush buns with beaten egg and bake for 15-18 minutes until golden brown. -
Step 2: Prepare the Crispy Chicken
1. Marinate the chicken thighs in buttermilk for at least 1 hour (overnight is best). 2. In a bowl, mix flour, cornstarch, and seasonings. 3. In a separate bowl, whisk the egg with vodka. 4. Remove chicken from buttermilk and coat in the dry mix. 5. Dip in the vodka-egg mixture, then back into the dry mix for an extra crispy coating. 6. Heat oil to 175°C. Fry chicken for 5-6 minutes per side, then drain on a rack. 7. Let cool slightly, then fry again for 2-3 minutes until extra crispy. -
Step 3: Make the Szechuan Honey Sauce
1. In a small saucepan, combine all sauce ingredients. 2. Simmer on low heat for 3-4 minutes, stirring occasionally. 3. Remove from heat and let cool slightly -
Step 4: Make the Miso Mayo
1. In a bowl, whisk together all ingredients until smooth. -
Step 5: Make the Crunchy Asian Slaw
1. In a bowl, combine shredded cabbage, carrots, and green onions. 2. Toss with rice vinegar, soy sauce, sesame oil, and honey. -
Step 6: Assemble the Burgers
1. Slice the brioche buns and toast them lightly. 2. Spread miso mayo on both sides of the bun. 3. Place a crispy chicken thigh on the bottom bun. 4. Drizzle generously with Szechuan honey sauce. 5. Top with crunchy Asian slaw. 6. Place the top bun on and serve immediately.
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