Sambal Fried Chicken Burger
The ultimate juicy crunchy fried chicken burger patty dipped and smothered in a combination of lemon grass and sambal oelek sauces. Fresh, zingy and tongue-tinglingly delicious.
Servings: 1
Ingredients
- 1 sesame seed burger bun
- 1 Tbsp butter at room temperature
- 1 chicken thigh fillet bones removed (skin-on preferable)
- 1 egg beaten
- 1 Tbsp flour
- 1 Tbsp cornflour
- Sea Salt
- 1/2 tsp garlic powder
- 1 egg beaten
- Vegetable oil for frying
- 1 egg for frying
Fried Chicken Dipping Sauce
- 1 Tbsp fish sauce
- 1 tsp sambal oelek
- 1/2 tsp brown sugar
- 1 tsp lemongrass minced very fine
- 1 Tbsp lime juice
Salad
- Handful lettuce
- 1/4 small carrot grated
- A few stems coriander leaves
- Squeeze lime juice
- Dash fish sauce
Sambal Mayo
- 60 ml mayonnaise
- 1 tsp sambal oelek
- 1 tsp soy sauce
Instructions
- Combine salad ingredients.
- Combine all fried chicken dipping sauce ingredients in a small saucepan. Bring to high heat and then set aside to cool.
- Combine flour, cornflour, salt and garlic powder in a wide bowl.
- Beat egg in a wide bowl.
- Sprinkle chicken thigh with salt on both sides. Dip first into the egg, then flour, making sure its coated well.
- Heat a frying pan with 1cm sunflower oil. To test when it’s ready for frying, add a piece of grated carrot and if it immediately bubbles away, then it is time to fry the chicken.
- Fry chicken until crispy brown on each side and cooked through to the middle. Remove from oil, drain off excess oil on some kitchen paper and immediately cover the chicken in the fried chicken dipping sauce, coating evenly.
- Fry egg sunny side up until crispy around the edges.
- To complete burger: Lightly grill inside burger bun on each side. Brush with butter. Smear with Sambal Mayo. Next layer coriander salad, fried lemongrass dipped chicken, fried egg and finish with sambal mayo.