Crispy Chicken Rice Burger With Kewpie Mayo

30 mins Prep Time

30 mins Cook Time

Written By

Nadia Boachie

Rice burgers were made popular in Japan and their popularity has spread around the globe. It is a fun alternative to a regular hamburger bun and the filling possibilities are endless. Here I opted for a crispy spicy fried chicken with fresh lettuce and umami Kewpie mayo to serve. This simple filling is delicious and all the elements complement each other perfectly. The spicy crunchy and juicy chicken pairs perfectly well with the pressed sushi rice burger patties that have been lightly toasted. Try this recipe out if you are looking for a fun way to each rice or a unique kind of burger.

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

Directions

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.