Mark Best’s KFC Burger with Birch & Waite Whole Egg Mayonnaise

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SERVES:

Sauce

Fish sauce 2 tbsp

Soy sauce 2 tbsp

Grated ginger 2 tsp

Finely chopped garlic 2 tsp

Honey 4 tbsp

Rice vinegar 2 tbsp

gochujang (Korean chili paste) 4 tbsp

Korean chilli flakes 1 tbsp

ketchup 2 tbsp

Fried chicken

chicken thigh fillets (without skin) 8

salt & pepper

plain flour 50 g

rice flour 60 g

tapioca starch or corn starch 60 g

xanthum 3 g

water 500 ml

cooking oil, for deep frying 1 l

To serve

potato or hamburger buns 4

nori 4 sheets

cabbage kimchi 1 cup

Whole Egg Mayonnaise 1 cup

Method

  1. MAKE THE SAUCE: Mix together fish sauce, soy sauce, ginger, honey, rice vinegar, gochujang and ketchup in a saucepan. Heat over a moderate flame until bubbling, then leave to cool.
  2. FOR THE CHICKEN: Use a sharp knife to lightly score the silver skin of thigh fillets using a cross hatch patter. Using a kitchen mallet or rolling pin, pound the chicken fillets to quarter inch thickness between sheets of cling film. Season well with salt & pepper.
  3. Roll chicken in plain flour, shake of excess. Mix tapioca or corn starch with rice flour, xanthum and water to make a thin batter. It is best to use a wand blender to activate xanthum.
  4. TO COOK: Poor oil into a deep pan and heat to medium 170°C. Dip each chicken piece in batter and fry for 2-3 minutes until crisp. Transfer to a rack and cool for five minutes. Heat the oil to 180°C and fry the chicken for 3-4 minutes more or until golden. Dip chicken in sauce to coat on all sides and then put aside.
  5. FOR THE MAYONNAISE: Add nori to a blender and grind to a powder. Mix well with Birch & Waite Whole Egg Mayonnaise.
  6. TO SERVE: Cut buns in half and cook cut-side down in a fry pan until golden. Top with a generous dollop of Nori Mayonnaise. Add chicken filets, the top of the bun and press down firmly. Serve with a side of kimchi. Enjoy!

Recipe created by Mark Best for Birch & Waite

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Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Mark Best’s KFC Burger with Birch & Waite Whole Egg Mayonnaise

Ingredients

SERVES:

Sauce

Fish sauce 2 tbsp

Soy sauce 2 tbsp

Grated ginger 2 tsp

Finely chopped garlic 2 tsp

Honey 4 tbsp

Rice vinegar 2 tbsp

gochujang (Korean chili paste) 4 tbsp

Korean chilli flakes 1 tbsp

ketchup 2 tbsp

Fried chicken

chicken thigh fillets (without skin) 8

salt & pepper

plain flour 50 g

rice flour 60 g

tapioca starch or corn starch 60 g

xanthum 3 g

water 500 ml

cooking oil, for deep frying 1 l

To serve

potato or hamburger buns 4

nori 4 sheets

cabbage kimchi 1 cup

Whole Egg Mayonnaise 1 cup


Method

  1. MAKE THE SAUCE: Mix together fish sauce, soy sauce, ginger, honey, rice vinegar, gochujang and ketchup in a saucepan. Heat over a moderate flame until bubbling, then leave to cool.
  2. FOR THE CHICKEN: Use a sharp knife to lightly score the silver skin of thigh fillets using a cross hatch patter. Using a kitchen mallet or rolling pin, pound the chicken fillets to quarter inch thickness between sheets of cling film. Season well with salt & pepper.
  3. Roll chicken in plain flour, shake of excess. Mix tapioca or corn starch with rice flour, xanthum and water to make a thin batter. It is best to use a wand blender to activate xanthum.
  4. TO COOK: Poor oil into a deep pan and heat to medium 170°C. Dip each chicken piece in batter and fry for 2-3 minutes until crisp. Transfer to a rack and cool for five minutes. Heat the oil to 180°C and fry the chicken for 3-4 minutes more or until golden. Dip chicken in sauce to coat on all sides and then put aside.
  5. FOR THE MAYONNAISE: Add nori to a blender and grind to a powder. Mix well with Birch & Waite Whole Egg Mayonnaise.
  6. TO SERVE: Cut buns in half and cook cut-side down in a fry pan until golden. Top with a generous dollop of Nori Mayonnaise. Add chicken filets, the top of the bun and press down firmly. Serve with a side of kimchi. Enjoy!

Recipe created by Mark Best for Birch & Waite

© Birch & Waite Foods Pty Ltd 2019