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Fried chicken gado gado burger

Fried chicken gado gado burger

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Finger frigging licking I’ll tell you. This week’s volume has a slightly longer list of ingredients and prep-steps than you might have grown accustomed to on this platform, but it’s worth it, and you’re worth it. Most of these steps can (or really should) be done a day in advance, which makes for a quick assembly when it is time to eat.

Get to work team, it’s the weekend and there’s chicken to be fried.

Ingredients #

Ingredients for 2

Method #

  1. A day, or at least a few hours, in advance you should make a marinade for the chicken. Yes, this is a bit of a hassle, but it will make the chicken so much more tender and ----- moist ------ sorry. So: put the chicken thighs to a bowl or in a ziplock bag, and add a teaspoon each of salt, smoked paprika, cayenne, and MSG. Pour over some buttermilk, to hydrate everything and put in the fridge until you’re going to fry.

  2. Another item you can make in advance are the pickles. These don’t need to sit for a day, I only made them about 4 hours before we were going to eat and that worked out fine too, but I imagine they’ll get better over time. Slice your cucumber in coins, or vertical planks, depending on the shape you desire for your pickles. Heat up 250ml of water, 150ml of rice wine vinegar, 2 tablespoons of sugar and 2 tablespoons of salt, to dissolve the sugar. Put the sliced cucumber in a mason jar or bowl and pour the pickling liquid over, add some black peppercorns if you have them, they’ll add a nice fragrance. Put in the fridge until you’re going to eat.

  3. The sauce you can make whenever, right before eating, or in advance - you do you. Grate the ginger and garlic clove in a bowl. Add the juice of one of the limes, the peanut butter, soy sauce, sriracha, and maple syrup/honey, and mix together. You’ll want to add some water to it to make it more of a flowing consistency. Just add little by little until you’ve reached a consistency that you like for your burger.

  4. Then the slaw! Cut out the hard white core of the cabbage, then thinly slice to create long ribbons. Chop the cilantro and add to a bowl with the cabbage. Season with salt, then add the juice of 1 lime and a few drizzles of sesame oil. If you have sesame seeds you can add them too.

  5. Last prep items: Thinly slice the red onion and put aside, and cut open the burger buns and toast them cut-side down in a pan with some butter. You now have all your burger elements ready to rumble.

  6. In a large heavy bottom pan or pot start to heat up the vegetable oil to 175 degrees Celsius.

  7. While your oil is heating up, grab the chicken out of the fridge, and prepare a plate with some flour and 2 teaspoons each of smoked paprika, cayenne, and salt. Mix the spices through the flour.

  8. When the oil is hot, dredge the chicken through the flour, making sure to press the flour into the chicken so it’s fully covered. Then CAREFULLY lay the chicken into the frying oil. Repeat with the other thigh.

  9. Fry the chicken until golden brown and cooked through, about 7 minutes. When the chicken is done, take it out of the oil and put it on a paper towel or wire rack and season with salt.

  10. Leave your frying oil to cool down COMPLETELY before you even think about disposing or recycling it. Like before absolutely stone cold, this oil should not even cross your mind.

  11. Assembly time! Take all of your prepped items and build your burger anyway you see fit. My order was: Bun, Pickles, Onion, Chicken, Sauce, Slaw, Bun. But I’ll trust you to make your own decisions here.

Hawt diggity damn, this was delicious.