Ingredients with Measurements:
- 4 chicken thighs, deboned and cut into chunks
- 2 tablespoons of prawn paste (har cheong)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1 teaspoon of baking powder
- 1 cup of cold water
- 4 brioche buns
- 4 lettuce leaves
- 4 slices of tomato
- 4 slices of cheese
- 4 tablespoons of mayonnaise
- 1 tablespoon of sriracha sauce
Special equipment needed:
- Deep fryer or a large pot for frying
- Meat mallet or rolling pin
Step-by-step instructions:
1. In a large bowl, mix together the chicken chunks, prawn paste, sugar, salt, garlic powder, onion powder, and paprika. Cover and marinate in the fridge for at least 2 hours or overnight.
2. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Gradually add in the cold water and mix until a smooth batter forms.
3. Heat up the deep fryer or pot of oil to 350°F.
4. Take each chicken chunk and flatten it with a meat mallet or rolling pin until it is about 1/4 inch thick.
5. Dip each flattened chicken piece into the batter, making sure it is fully coated.
6. Carefully drop each chicken piece into the hot oil and fry for 5-6 minutes or until golden brown and crispy. Drain on a paper towel-lined plate.
7. Toast the brioche buns and spread a tablespoon of mayonnaise on each bottom bun.
8. Place a lettuce leaf and a slice of tomato on each bottom bun.
9. Place a crispy chicken piece on top of the tomato slice and add a slice of cheese on top of the chicken.
10. Drizzle a tablespoon of sriracha sauce on top of the cheese and place the top bun on the burger.
11. Serve hot.
Time:
Preparation time: 2 hours (marinating time)
Cooking time: 30 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4 burgers
Nutritional information:
Calories per serving: 600
Fat: 28g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or chicken tenders.
- Prawn paste can be substituted with fish sauce.
- Brioche buns can be substituted with any type of burger bun.
- Lettuce can be substituted with any type of greens.
- Sriracha sauce can be substituted with any hot sauce.
Variations:
- Add sliced avocado or pickles to the burger.
- Make a spicy mayo by mixing mayonnaise and sriracha sauce together.
- Use a different type of cheese, such as cheddar or pepper jack.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the chicken to ensure it cooks evenly and becomes crispy.
- Flatten the chicken pieces to ensure they cook quickly and evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftover burgers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the burgers in a toaster oven or oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the burgers on a wooden board with a side of fries or onion rings.
Garnishes:
Garnish the burgers with chopped cilantro or green onions.
Pairings:
Pair the burgers with a cold beer or a refreshing lemonade.
Suggested side dishes:
Serve the burgers with a side of fries, onion rings, or a salad.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the chicken is not crispy enough, increase the frying time or temperature.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Har Cheong Gai is a popular Singaporean dish made with prawn paste-marinated chicken.
Flavor profiles:
The burger has a crispy and savory chicken patty with a slightly sweet and salty flavor from the prawn paste. The sriracha sauce adds a spicy kick, while the cheese and mayonnaise provide a creamy and tangy contrast.
Serving suggestions:
Serve the burgers with a side of fries or onion rings and a cold drink.
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