Chicken PRO Burguer

10 mins
Serves 1
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Directions

  1. 1Season the chicken with a little salt.
  2. 2Season the chicken with a little salt.
  3. 3Season the chicken with a little salt.
  4. 4Add a lot of cornstarch to the chicken for crunchiness.
  5. 5Add a lot of cornstarch to the chicken for crunchiness.
  6. 6Add a lot of cornstarch to the chicken for crunchiness.
  7. 7Prepare the tempura batter by mixing tempura flour with a little water until it forms a cream.
  8. 8Prepare the tempura batter by mixing tempura flour with a little water until it forms a cream.
  9. 9Prepare the tempura batter by mixing tempura flour with a little water until it forms a cream.
  10. 10Alternatively, if using normal flour, add a little bicarbonate or chemical yeast for texture.
  11. 11Alternatively, if using normal flour, add a little bicarbonate or chemical yeast for texture.
  12. 12Alternatively, if using normal flour, add a little bicarbonate or chemical yeast for texture.
  13. 13Pass the chicken through the tempura batter and then directly through the panko.
  14. 14Pass the chicken through the tempura batter and then directly through the panko.
  15. 15Pass the chicken through the tempura batter and then directly through the panko.
  16. 16Cook the chicken on a magical stone or pan over medium heat for 8 to 10 minutes, especially if the piece is thick.
  17. 17Cook the chicken on a magical stone or pan over medium heat for 8 to 10 minutes, especially if the piece is thick.
  18. 18Cook the chicken on a magical stone or pan over medium heat for 8 to 10 minutes, especially if the piece is thick.
  19. 19Retire the cooked chicken.
  20. 20Retire the cooked chicken.
  21. 21Retire the cooked chicken.
  22. 22Take a hamburger bun (like a brioche bun from Mercadona).
  23. 23Take a hamburger bun (like a brioche bun from Mercadona).
  24. 24Take a hamburger bun (like a brioche bun from Mercadona).
  25. 25Spread a little demi-glace sauce on the base of the bun.
  26. 26Spread a little demi-glace sauce on the base of the bun.
  27. 27Spread a little demi-glace sauce on the base of the bun.
  28. 28Apply mayonnaise with toasted sesame and a little garlic.
  29. 29Apply mayonnaise with toasted sesame and a little garlic.
  30. 30Apply mayonnaise with toasted sesame and a little garlic.
  31. 31Add a little barbecue sauce.
  32. 32Add a little barbecue sauce.
  33. 33Add a little barbecue sauce.
  34. 34Add a little pickle with pickled red cabbage, orange juice, and vinegar.
  35. 35Add a little pickle with pickled red cabbage, orange juice, and vinegar.
  36. 36Add a little pickle with pickled red cabbage, orange juice, and vinegar.
  37. 37Place two slices of cheddar cheese on top.
  38. 38Place two slices of cheddar cheese on top.
  39. 39Place two slices of cheddar cheese on top.
  40. 40Melt the cheese.
  41. 41Melt the cheese.
  42. 42Melt the cheese.
  43. 43Add avocado.
  44. 44Add avocado.
  45. 45Add avocado.
  46. 46Cover the burger.
  47. 47Cover the burger.
  48. 48Cover the burger.
  49. 49Place the burger in a specific position (in pompa).
  50. 50Place the burger in a specific position (in pompa).
  51. 51Place the burger in a specific position (in pompa).
  52. 52Add chipotle mayonnaise and grated Parmesan.
  53. 53Add chipotle mayonnaise and grated Parmesan.
  54. 54Add chipotle mayonnaise and grated Parmesan.
  55. 55Fry chicken skin softly to make chicharrones, being careful not to burn it before it gets crispy.
  56. 56Fry chicken skin softly to make chicharrones, being careful not to burn it before it gets crispy.
  57. 57Fry chicken skin softly to make chicharrones, being careful not to burn it before it gets crispy.

Ingredients

  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • Cornstarch
  • Cornstarch
  • Cornstarch
  • Tempura flour
  • Tempura flour
  • Tempura flour
  • 1 little bit Water
  • 1 little bit Water
  • 1 little bit Water
  • Normal flour
  • Normal flour
  • Normal flour
  • 1 little bit Bicarbonate or chemical yeast
  • 1 little bit Bicarbonate or chemical yeast
  • 1 little bit Bicarbonate or chemical yeast
  • Panko
  • Panko
  • Panko
  • 1 whole Chicken thigh
  • 1 whole Chicken thigh
  • 1 whole Chicken thigh
  • Hamburger bun
  • Hamburger bun
  • Hamburger bun
  • Brioche bun
  • Brioche bun
  • Brioche bun
  • 1 little bit Demi-glace sauce
  • 1 little bit Demi-glace sauce
  • 1 little bit Demi-glace sauce
  • Mayonnaise with toasted sesame
  • Mayonnaise with toasted sesame
  • Mayonnaise with toasted sesame
  • 1 little bit Garlic
  • 1 little bit Garlic
  • 1 little bit Garlic
  • 1 little bit Barbecue sauce
  • 1 little bit Barbecue sauce
  • 1 little bit Barbecue sauce
  • 1 little bit Pickle
  • 1 little bit Pickle
  • 1 little bit Pickle
  • Pickled red cabbage (lombarda encurtida)
  • Pickled red cabbage (lombarda encurtida)
  • Pickled red cabbage (lombarda encurtida)
  • Orange juice
  • Orange juice
  • Orange juice
  • Vinegar
  • Vinegar
  • Vinegar
  • 2 slices Cheddar cheese
  • 2 slices Cheddar cheese
  • 2 slices Cheddar cheese
  • Avocado
  • Avocado
  • Avocado
  • Chipotle mayonnaise
  • Chipotle mayonnaise
  • Chipotle mayonnaise
  • Grated Parmesan
  • Grated Parmesan
  • Grated Parmesan
  • Chicken skin
  • Chicken skin
  • 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.