Karaage Chicken Burger (gfa) Recipe

Prep and Marinate

Cut the chicken thighs into 3 pieces each (about 1.5–2-inch pieces). In a bowl, combine soy sauce, mirin, sake, grated ginger, grated garlic, and sugar. Add the chicken, toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Dry and Coat

Remove chicken from the marinade and pat pieces dry with paper towels to remove excess moisture (this helps the coating stick and become crisp). In a shallow bowl, mix cornstarch, all-purpose flour, baking powder, kosher salt, and black pepper. Dredge each piece of chicken in the dry mix, pressing lightly so the coating adheres. Place coated pieces on a rack and let rest 10 minutes to set the crust.

Fry

Pour oil into a deep heavy skillet or pot to a depth of about 1.5–2 inches and heat to 340–350°F (170–175°C). Fry chicken in batches so pieces do not crowd—about 3–4 minutes per batch until the coating is golden and the internal temperature reaches 165°F (74°C). Use a thermometer or cut one open to check. Transfer fried pieces to a wire rack set over a baking sheet to drain and stay crisp. If pieces are browning too quickly before cooked through, lower heat to 320°F (160°C) and finish cooking.

In a small saucepan over low heat, combine honey, hot chili oil (or 1 tbs crushed red pepper flakes plus the water), water, apple cider vinegar, and salt. Warm gently while stirring until honey thins slightly and ingredients emulsify, about 2–3 minutes. Do not boil. Taste and adjust heat or acidity as desired. Keep warm (or reheat briefly) to brush on fried chicken.

In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, garlic powder, and salt until smooth. Taste and adjust heat with more Sriracha if desired. Refrigerate until assembly.

In a medium bowl combine shredded cabbage and carrot. Add mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until evenly coated. Let sit 10 minutes to meld flavors. Taste and adjust seasoning.

Toast buns: split milk buns and lightly butter cut sides. In a skillet over medium heat, toast buns butter-side down until golden, about 1–1.5 minutes. Alternatively, use a griddle or broiler.

Glaze chicken: place fried chicken pieces in a bowl and toss gently with enough hot-honey glaze to coat (about 1–2 tbs glaze per piece). If you prefer less sweetness, brush glaze onto chicken instead of tossing.

Build burgers: spread about 1 tbs Sriracha mayonnaise on the bottom bun. Add one leaf of lettuce, place one glazed karaage chicken piece (or two small pieces for a larger sandwich), spoon about 2 tbs coleslaw on top, add 2 dill pickle slices, and finish with another light drizzle of Sriracha mayo on the top bun. Close and gently press to secure.

Serve: serve immediately while chicken is hot and crisp. Provide extra hot-honey and Sriracha mayo on the side if desired.