TasteToronto | Crispy Chicken Rice Burger With Kewpie Mayo

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Crispy Chicken Rice Burger With Kewpie Mayo

Easy

Crispy Chicken Rice Burger With Kewpie Mayo

Nadia Boachie

Nadia Boachie

Instagram
Crispy Chicken Rice Burger With Kewpie Mayo

Method

Fried Chicken 8 Steps

  • Step 1

    In a large bowl, mix buttermilk, paprika, salt and pepper in a mixing bowl. Add in chicken pieces. Marinate for at least 2 hours in the fridge.

  • Step 2

    When ready to cook, take the chicken out and let sit on the counter for 10 minutes.

  • Step 3

    Heat oil in a deep skillet or pot. Pour oil until it is about an inch deep.

  • Step 4

    Heat your oil to 350°F. If you don't have a thermometer, sprinkle a bit of flour in oil and you are looking for it to sizzle slightly.

  • Step 5

    While oil is heating, mix together coating ingredients in shallow bowl: flour, cornstarch, cayenne, chili powder, onion powder, garlic powder, salt and pepper.

  • Step 6

    Work in batches to remove chicken from buttermilk marinade and coat in flour. Make sure to press the flour onto your chicken. It is okay if it looks clumpy, this will create more crispy bits on your chicken. You may use plastic gloves to coat your chicken but remove before placing chicken in oil. Tap off the excess flour.

  • Step 7

    Place the chicken thighs into the oil. Do not overcrowd pan. Fry each piece for 5-7 minutes, turning each piece over once if necessary to get an even golden colour.

  • Step 8

    Set aside on a plate lined with paper towel to drain until ready to serve. Serve within 10 minutes of frying.

Rice Burger Construction 4 Steps

  • Step 1

    Each burger bun should be about 1/2 cup of cooked sushi rice. Place divided rice in a piece of plastic wrap and shape into desired shape of bun. The buns should not be too think and should be compact.

  • Step 2

    Alternatively, you can line a small side dish bowl with plastic wrap and use this to help you form your rice burger bun.

  • Step 3

    In a pan over medium-high heat, fry the buns until lightly browned on both sides.

  • Step 4

    Assemble burger by adding shredded lettuce on the bottom of one bun, your fried chicken piece or pieces (depending on size of thighs) in the middle and Kewpie mayo on top and cover with another burger bun.

Tags:

Toronto Recipes

Fried Chicken

Crispy Chicken Rice Burger

Crispy Chicken Rice Burger With Kewpie Mayo

Easy

Crispy Chicken Rice Burger With Kewpie Mayo

Nadia Boachie

Nadia Boachie

Instagram
Crispy Chicken Rice Burger With Kewpie Mayo

Yields:

Serves 2

Prep Time:

0 hours 30 mins

Inactive Time:

2 hours 0 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Japanese

Main Dishes

Ingredients

Rice Burger Bun

  • 3 cups sushi rice, cooked

  • 1 tablespoon oil, for toasting

  • White and black sesame seeds (optional)

Chicken Marinade

  • 4 boneless and skinless chicken thighs

  • Oil, for frying (about 1 quart)

  • 3 cups buttermilk

  • 1 teaspoon paprika

  • 2 teaspoons salt

  • 1 teaspoon pepper

Coating

  • 2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 3 teaspoons paprika powder

  • 3 teaspoons cayenne

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • Salt and pepper, to taste

To Serve

  • Lettuce

  • Kewpie Mayo

Send list of ingredients to myself

Method

Fried Chicken 8 Steps

  • Step 1

    In a large bowl, mix buttermilk, paprika, salt and pepper in a mixing bowl. Add in chicken pieces. Marinate for at least 2 hours in the fridge.

  • Step 2

    When ready to cook, take the chicken out and let sit on the counter for 10 minutes.

  • Step 3

    Heat oil in a deep skillet or pot. Pour oil until it is about an inch deep.

  • Step 4

    Heat your oil to 350°F. If you don't have a thermometer, sprinkle a bit of flour in oil and you are looking for it to sizzle slightly.

  • Step 5

    While oil is heating, mix together coating ingredients in shallow bowl: flour, cornstarch, cayenne, chili powder, onion powder, garlic powder, salt and pepper.

  • Step 6

    Work in batches to remove chicken from buttermilk marinade and coat in flour. Make sure to press the flour onto your chicken. It is okay if it looks clumpy, this will create more crispy bits on your chicken. You may use plastic gloves to coat your chicken but remove before placing chicken in oil. Tap off the excess flour.

  • Step 7

    Place the chicken thighs into the oil. Do not overcrowd pan. Fry each piece for 5-7 minutes, turning each piece over once if necessary to get an even golden colour.

  • Step 8

    Set aside on a plate lined with paper towel to drain until ready to serve. Serve within 10 minutes of frying.

Rice Burger Construction 4 Steps

  • Step 1

    Each burger bun should be about 1/2 cup of cooked sushi rice. Place divided rice in a piece of plastic wrap and shape into desired shape of bun. The buns should not be too think and should be compact.

  • Step 2

    Alternatively, you can line a small side dish bowl with plastic wrap and use this to help you form your rice burger bun.

  • Step 3

    In a pan over medium-high heat, fry the buns until lightly browned on both sides.

  • Step 4

    Assemble burger by adding shredded lettuce on the bottom of one bun, your fried chicken piece or pieces (depending on size of thighs) in the middle and Kewpie mayo on top and cover with another burger bun.

Tags:

Toronto Recipes

Fried Chicken

Crispy Chicken Rice Burger

Crispy Chicken Rice Burger With Kewpie Mayo