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

Prep time:

Fish Sauce2 tbsp
Soy Sauce2 tbsp
Grated Ginger2 tsp
Finely Chopped Garlic2 tsp
Honey4 tbsp
Rice Vinegar2 tbsp
Gochujang (Korean Chili Paste)4 tbsp
Korean Chilli Flakes1 tbsp
Ketchup2 tbsp
Chicken Thigh Fillets (Without Skin)8
Salt & Pepper
Plain Flour50 g
Rice Flour60 g
Tapioca Starch Or Corn Starch60 g
Cooking Oil, For Deep Frying1 l
Potato Or Hamburger Buns4
Nori4 sheets
Cabbage Kimchi1 cup
Whole Egg Mayonnaise1 cup


  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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