Crispy Japanese-Style Chicken Burgers Recipe
Introduction
These crispy Japanese-style chicken burgers are packed with flavor and texture. Tender marinated chicken thighs are coated in cornflour and fried to golden perfection, then served in soft rolls with a zesty mayonnaise and fresh lettuce. They make a delicious twist on a classic burger that’s perfect for any casual meal.
Ingredients
- 1 tbsp mirin
- 3 garlic cloves, crushed
- 1 tbsp soy sauce
- Thumb-sized piece ginger, peeled and finely grated
- 100g mayonnaise
- 8 boneless, skinless chicken thighs, cut into strips
- 100g cornflour
- Sunflower oil, for frying
- 4 large or 8 small soft burger rolls
- 2 Baby Gem lettuces, shredded
Instructions
- Step 1: Mix together the mirin, garlic, soy sauce, and grated ginger to create the marinade.
- Step 2: Stir 1 tablespoon of the marinade into the mayonnaise, then cover and chill in the fridge.
- Step 3: Place the chicken strips in a large bowl and pour over the remaining marinade. Leave at room temperature for 10 minutes or refrigerate longer if you have time.
- Step 4: Spread the cornflour on a plate and coat each piece of chicken evenly by rolling it in the cornflour.
- Step 5: Heat 2cm of sunflower oil in a large saucepan over medium heat. Fry one-third of the chicken pieces for about 8 minutes, turning occasionally until crisp and fully cooked.
- Step 6: Remove the cooked chicken from the oil and drain on kitchen paper. Repeat frying with the remaining chicken in batches.
- Step 7: Serve the crispy chicken strips in the burger rolls topped with the flavored mayonnaise and shredded lettuce.
Tips & Variations
- For extra flavor, add a little wasabi or sriracha to the mayonnaise before chilling.
- You can swap chicken thighs for chicken breasts, but thighs stay juicier and more tender.
- Use rice flour instead of cornflour for an even crispier coating.
- Try adding pickled vegetables or sliced cucumber for a refreshing crunch.
Storage
Store any leftover chicken burgers separately in an airtight container in the refrigerator for up to 2 days. Reheat the chicken in a hot oven or air fryer to restore crispiness. Avoid microwaving to prevent sogginess. Assemble fresh burgers when ready to serve for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the marinade and mayo ahead of time?
Yes, both the marinade and the flavored mayonnaise can be prepared a day ahead and kept refrigerated to develop deeper flavors.
What oil is best for frying the chicken?
Sunflower oil is ideal due to its light flavor and high smoke point, but you can also use vegetable or canola oil as alternatives.
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Crispy Japanese-Style Chicken Burgers Recipe
- Total Time: 39 mins
- Yield: 4 large burgers or 8 small burgers 1x
Description
These Crispy Japanese-style Chicken Burgers combine tender, marinated chicken thighs coated in cornflour and fried to golden perfection, served in soft burger rolls with a flavorful mirin-ginger soy mayonnaise and fresh shredded Baby Gem lettuce for a deliciously crunchy and savory burger experience.
Ingredients
Marinade and Sauce
- 1 tbsp mirin
- 3 garlic cloves, crushed
- 1 tbsp soy sauce
- thumb-sized piece ginger, peeled and finely grated
- 100g mayonnaise
Chicken and Coating
- 8 boneless, skinless chicken thighs, cut into strips
- 100g cornflour
Other
- sunflower oil, for frying (about 2cm depth)
- 4 large or 8 small soft burger rolls
- 2 Baby Gem lettuces, shredded
Instructions
- Prepare the Marinade: In a bowl, mix together mirin, crushed garlic, soy sauce, and finely grated ginger to create the marinade. This will infuse the chicken with a bright, savory Japanese-inspired flavor.
- Make the Mayonnaise Sauce: Take 1 tablespoon of the prepared marinade and stir it into the mayonnaise. Cover this mixture and chill it in the refrigerator until ready to serve to let the flavors meld beautifully.
- Marinate the Chicken: Place the cut chicken strips in a large bowl and pour over the remaining marinade. Let the chicken marinate at room temperature for 10 minutes or, if time allows, refrigerate for longer to deepen the flavors.
- Coat the Chicken: Spread the cornflour evenly on a plate. Roll each marinated chicken strip in the cornflour, ensuring a light but thorough coating. This coating gives the chicken its signature crispy texture once fried.
- Heat the Oil: Pour sunflower oil into a large saucepan to a depth of about 2 centimeters and heat it over medium heat until hot but not smoking, ideal for frying.
- Fry the Chicken: Carefully add one-third of the coated chicken pieces into the oil. Fry for approximately 8 minutes, turning occasionally to cook evenly, until each piece is crisp and thoroughly cooked inside. Remove cooked chicken and place on kitchen paper to drain excess oil. Repeat this frying process with the remaining chicken in batches.
- Assemble the Burgers: Slice the burger rolls open and layer with shredded Baby Gem lettuce, pile on the crispy chicken strips, and spread the chilled mirin-ginger mayonnaise on the bun tops. Serve immediately while hot and crispy.
Notes
- For best flavor, marinate chicken longer in the refrigerator if possible.
- Maintain consistent medium heat when frying to avoid burning or undercooking the chicken.
- Use kitchen paper to drain excess oil to keep the chicken crispy.
- Soft burger rolls can be lightly toasted if desired for added texture.
- This recipe pairs well with pickled vegetables or a side of Japanese-style slaw for extra freshness.
- Prep Time: 15 mins
- Cook Time: 24 mins
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese chicken burger, crispy chicken, mirin chicken, garlic ginger soy chicken, homemade chicken burger, fried chicken burger
