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To make a sticky crispy kipburger, you need the right mix of ingredients. Each part plays a big role in flavor and texture.

Sticky crispy kipburger

Elevate your meal experience with this Sticky Crispy Kipburger recipe, a must-try for every chicken lover! This mouthwatering dish features succulent chicken, a crunchy coating, and a sweet sticky sauce that will have you and your guests craving more. Discover the essential ingredients, marinating tips, and cooking methods to create the perfect burger at home. Click through to explore the full recipe and impress everyone at your next gathering!
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Ingredients
  

500g chicken thighs, boneless and skinless

1 cup buttermilk

1 tablespoon hot sauce (optional)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon baking powder

Oil for frying

For the Sticky Sauce:

1/4 cup soy sauce

1/4 cup honey

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon grated ginger

2 cloves garlic, minced

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

    Prepare the Coating: In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and baking powder until well combined.

      Heat the Oil: In a large skillet or deep frying pan, heat about 1 inch of oil over medium-high heat until it reaches 175°C (350°F).

        Coat the Chicken: Remove the chicken from buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, ensuring a thorough coating.

          Fry the Chicken: Carefully place the coated chicken thighs in the hot oil, working in batches if necessary. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Remove and drain on paper towels.

            Make the Sticky Sauce: In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir until the mixture starts to bubble, then reduce the heat and simmer for about 5 minutes until slightly thickened.

              Coat the Chicken: Once the chicken is cooked and crispy, toss it in the sticky sauce until fully coated.

                Assemble the Kipburger: To serve, place the sticky crispy chicken on a toasted burger bun, top with fresh cilantro, and a sprinkle of sesame seeds for extra crunch.

                  Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4

                    - Presentation Tips: Serve the kipburgers on a wooden board with extra sticky sauce on the side for dipping. Add a handful of fries or a fresh salad for a complete meal!