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The sticky crispy kipburger stands out due to its delicious blend of flavors and textures. The key ingredients include juicy chicken thighs, which I prefer for their rich taste. Marinating the chicken in buttermilk adds moisture and tenderness. The spices, like garlic powder and smoked paprika, infuse the meat with deep, savory notes.

Sticky crispy kipburger

Craving a flavor explosion? Discover the magic of the Sticky Crispy Kipburger! This mouthwatering burger features juicy marinated chicken thighs with a deliciously crispy coating that will excite your taste buds. Dive into unique flavor profiles, creative toppings, and ideal sides that elevate your meal. Ready to impress? Check out the full recipe and start your culinary adventure to burger perfection today!
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Ingredients
  

500g chicken thighs, boneless and skinless

1/2 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

Vegetable oil for frying

1/4 cup honey

2 tablespoons soy sauce (low sodium)

1 teaspoon sriracha sauce (adjust to taste)

4 burger buns

Fresh lettuce leaves

Slices of tomato

Slices of cucumber

Instructions
 

Marinate the Chicken: In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the fridge for at least 1 hour (or overnight for best flavor).

    Prepare the Flour Mixture: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and a pinch of salt.

      Coat the Chicken: Remove the marinated chicken from the fridge. Dredge each piece in the seasoned flour mixture, pressing lightly to adhere, and set aside on a wire rack.

        Heat the Oil: In a large frying pan, heat about 1 inch of vegetable oil over medium-high heat until hot (around 175°C/350°F).

          Fry the Chicken: Carefully add the coated chicken to the hot oil in batches, avoiding overcrowding. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Remove and place on paper towels to drain excess oil.

            Prepare the Sticky Sauce: In a small saucepan, combine honey, soy sauce, and sriracha over low heat. Stir continuously until fully combined and warmed through.

              Coat the Chicken in Sauce: Once fried, immediately toss the crispy chicken in the sticky sauce until well coated.

                Assemble the Burgers: Toast the burger buns lightly. Add fresh lettuce, a piece of sticky chicken, a slice of tomato, and a few cucumber slices. Top with the other half of the bun.

                  Serve: Enjoy your sticky crispy kipburger hot!

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4