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To make a sticky crispy kipburger, you need simple but tasty ingredients. First, grab 500g of boneless and skinless chicken thighs. These will give you juicy and tender meat. Next, you need 1 cup of buttermilk. This helps marinate the chicken, making it flavorful.

Sticky crispy kipburger

Elevate your burger night with this Sticky Crispy Kipburger recipe! This delicious and easy recipe teaches you how to marinate chicken for juicy flavors, achieve a crunchy coating, and create a mouthwatering sticky glaze. Add fun toppings like jalapeños and crisp lettuce for the perfect finishing touch. Ready to impress your family or guests?
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Ingredients
  

500g chicken thighs, boneless and skinless

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cayenne pepper (optional, for heat)

1 cup panko breadcrumbs

1/4 cup honey

1/4 cup soy sauce (low sodium)

1 tablespoon rice vinegar

1 tablespoon sesame oil

4 burger buns

Lettuce leaves, for topping

Sliced cucumbers, for topping

Sliced jalapeños (optional, for topping)

Instructions
 

Marinate the Chicken: In a bowl, soak the chicken thighs in buttermilk for at least 2 hours or overnight for maximum flavor and tenderness.

    Prepare the Breading: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. In another dish, place the panko breadcrumbs.

      Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge a piece of chicken in the flour mixture, ensuring it's fully coated, then dip it back into the buttermilk, allowing it to coat again, and finally coat it with panko breadcrumbs. Repeat this for all chicken pieces.

        Fry the Chicken: Heat a deep-fryer or a large skillet with oil over medium-high heat (about 350°F/175°C). Fry the chicken pieces in batches for about 5-7 minutes on each side or until golden brown and cooked through. Use a thermometer to ensure an internal temperature of 165°F (74°C).

          Make the Sticky Sauce: In a small saucepan, combine honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes).

            Toss the Chicken: Once the chicken is fried, remove it from the heat and immediately toss it in the sticky sauce until well coated.

              Assemble the Burgers: Toast the burger buns lightly. Place a piece of sticky crispy chicken on the bottom half of each bun. Top with lettuce leaves, sliced cucumbers, and jalapeños (if using). Cover with the top half of the bun.

                Serve: Serve the kipburgers warm alongside your favorite dipping sauce or fries.

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings

                    - Presentation Tips: Serve the burgers on a wooden board or a colorful platter. Wrap individual burgers with parchment paper for a rustic touch, and sprinkle sesame seeds on top of the chicken for an added crunch and visual appeal.