Directions
- 1Season the chicken with a little salt.
- 2Add a lot of cornstarch to the chicken for crunchiness.
- 3Prepare the tempura batter by mixing tempura flour with a little water until it forms a cream.
- 4Alternatively, if using normal flour, add a little bicarbonate or chemical yeast for texture.
- 5Pass the chicken through the tempura batter and then directly through the panko.
- 6Cook the chicken on a magical stone or pan over medium heat for 8 to 10 minutes, especially if the piece is thick.
- 7Retire the cooked chicken.
- 8Take a hamburger bun (like a brioche bun from Mercadona).
- 9Spread a little demi-glace sauce on the base of the bun.
- 10Apply mayonnaise with toasted sesame and a little garlic.
- 11Add a little barbecue sauce.
- 12Add a little pickle with pickled red cabbage, orange juice, and vinegar.
- 13Place two slices of cheddar cheese on top.
- 14Melt the cheese.
- 15Add avocado.
- 16Cover the burger.
- 17Place the burger in a specific position (in pompa).
- 18Add chipotle mayonnaise and grated Parmesan.
- 19Fry chicken skin softly to make chicharrones, being careful not to burn it before it gets crispy.
Ingredients
- 1 pinch Salt
- Cornstarch
- Tempura flour
- 1 little bit Water
- Normal flour
- 1 little bit Bicarbonate or chemical yeast
- Panko
- 1 whole Chicken thigh
- Hamburger bun
- Brioche bun
- 1 little bit Demi-glace sauce
- Mayonnaise with toasted sesame
- 1 little bit Garlic
- 1 little bit Barbecue sauce
- 1 little bit Pickle
- Pickled red cabbage (lombarda encurtida)
- Orange juice
- Vinegar
- 2 slices Cheddar cheese
- Avocado
- Chipotle mayonnaise
- Grated Parmesan
- Chicken skin
Equipment
Stone/panFrying pan
Tips
- Use cornstarch for crunchiness.
- For tempura, just add a little water to tempura flour for a good cream.
- If using normal flour, add a little bicarbonate or chemical yeast for texture.
- Cook chicken over medium heat for 8-10 minutes, especially if the piece is thick.
- To make crispy chicken skin chicharrones, fry gently to avoid burning before it gets crispy.
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