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To make a sticky crispy kipburger, you'll need fresh ingredients. Start with 500g of boneless and skinless chicken thighs. This meat is juicy and full of flavor. Next, grab 1 cup of buttermilk. It helps tenderize the chicken and adds richness.

Sticky crispy kipburger

Satisfy your cravings with this delicious sticky crispy kipburger recipe! You'll discover how to achieve the perfect marinated chicken, create a crunchy coating, and whip up a mouthwatering sticky glaze. Impress your family and friends with a meal bursting with flavor and texture. Dive into this easy recipe that brings joy and scrumptiousness to your kitchen. Click through to explore the full recipe and get cooking today!
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Ingredients
  

500g chicken thighs, boneless and skinless

1 cup buttermilk

1 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cayenne pepper

Salt and pepper to taste

Vegetable oil for frying

4 brioche burger buns

Lettuce leaves

Sliced tomatoes

Pickles (optional)

For the Sticky Sauce:

1/2 cup honey

1/4 cup soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon minced garlic

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk with salt and pepper. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.

    Prepare the Sticky Sauce: In a small saucepan, mix together honey, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic. Simmer over medium heat until thickened slightly (about 5-7 minutes). Remove from heat and set aside.

      Coat the Chicken: In another bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge each piece thoroughly in the flour mixture. Let it rest for a few minutes for the coating to adhere.

        Fry the Chicken: Heat vegetable oil in a deep skillet or fryer over medium-high heat (about 350°F/175°C). Carefully add the chicken pieces in batches and fry until golden brown and cooked through, about 5-7 minutes per side. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). Drain on paper towels.

          Assemble the Burgers: Toast the brioche buns lightly. Place a generous bunch of lettuce on the bottom bun, followed by a crispy fried chicken thigh. Drizzle the sticky sauce over the chicken, then top with sliced tomatoes and pickles. Add the top bun to finish.

            Serve Immediately: Enjoy your sticky crispy kipburger while it's still warm, with extra sticky sauce on the side if desired.

              Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4