Crispy Chicken Burger
Directions
- 1Take chicken breast and make 4 fillets, pound fillets with steak hammer.
- 2In bowl, add vinegar, mustard paste, garlic powder, white pepper powder, red chili powder, Worcestershire sauce and salt, mix well.
- 3Add fillets and coat fillets properly, marinate it for 30-45 minutes.
- 4For flour coating, combine flour, red chili powder, black pepper, garlic powder, salt, corn flour and rice flour, mix well and set aside.
- 5For egg coating, in a bowl beat 2 eggs with milk and set aside.
- 6Heat oil in a wok, take one marinated chicken fillet, dip into egg mixture and coat it with flour mixture then again dip into egg mixture and flour mixture (press hard for crispy fillet).
- 7Deep fry the fillet on medium flame, fry 3 minutes each side. Fry until a crispy coat is turned brown.
- 8Repeat same process with all the fillets.
- 9To make mayo sauce, combine chili garlic sauce, mustard paste and mayonnaise and mix well to form a paste. Pour mayo sauce in dressing bottle.
- 10For assembling, take burger buns. Apply mayonnaise on bun. Add ice burg leaf, fried chicken fillet, mayo sauce, cheese slice and then cover with the bun.
- 11Serve with homemade French fries and ketchup.
Ingredients
- 2 Chicken breast fillets
- 2 tsp Vinegar
- 1 tsp Mustard paste
- 1 tsp Garlic powder
- 0.5 tsp White pepper powder
- 0.5 tsp Red chili powder
- 1 tsp Worcestershire sauce
- 1 Salt
- 2 cups Flour
- 1 tsp Red chili powder
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 Salt
- 3 tsp Corn flour
- 4 tsp Rice flour
- 2 Egg
- 0.5 cup Milk
- 1 Oil
- 1.5 tsp Chili garlic sauce
- 1 tbsp Mustard paste
- 5 tbsp Mayonnaise
- 2 Buns
- 1 Mayonnaise
- 1 Ice berg
- 4 Fried chicken
- 1 Mayo sauce
- 1 Cheese slice
- 1 Ketchup
Equipment
knifesteak hammerbowlwhiskspoonplatewoktongs
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