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The sticky crispy kipburger shines with a few key ingredients. First, use 500g of boneless, skinless chicken thighs. This cut keeps the burger juicy.

Sticky crispy kipburger

Savor the deliciousness of a Sticky Crispy Kipburger with our easy-to-follow recipe! This flavor-packed delight features juicy chicken marinated to perfection, a golden crispy coating, and endless topping options to satisfy any palate. Impress your guests or treat yourself to a homemade feast. Don't miss out on the tips for achieving that perfect crunch and discover tasty variations for a unique twist. Click to explore the full recipe and elevate your cooking game!
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Ingredients
  

500g chicken thighs, boneless and skinless

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon baking powder

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup panko breadcrumbs

½ cup honey

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

Burger buns (4)

Lettuce leaves (for serving)

Sliced tomatoes (for serving)

Mayonnaise or your preferred sauce (for serving)

Instructions
 

Marinate Chicken: In a bowl, combine the chicken thighs and buttermilk. Seal the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours, or overnight for the best results.

    Prepare the Coating: In a separate bowl, mix the flour, paprika, garlic powder, onion powder, baking powder, cayenne pepper, salt, and pepper.

      Panko Crust: Place the panko breadcrumbs in a shallow dish. This will create the crispy layer.

        Coat the Chicken: Remove each chicken thigh from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, ensuring even coating. Then, dip into the panko breadcrumbs, pressing gently to adhere.

          Fry the Chicken: In a deep pan, heat vegetable oil over medium-high heat (around 175°C / 350°F). Fry the chicken thighs in batches until golden brown and crispy, about 5-7 minutes per side. Ensure they are cooked through and reach an internal temperature of 75°C (165°F). Drain on paper towels.

            Make the Sticky Sauce: In a small saucepan, combine honey, soy sauce, rice vinegar, and sesame oil. Heat over low, stirring continuously until the sauce is slightly thickened, about 5-7 minutes.

              Glaze the Chicken: Once the chicken is fried, toss it in the sticky sauce until well coated.

                Assemble the Burgers: Toast the burger buns lightly. Spread mayonnaise on the bottom half of each bun, add a leaf of lettuce, a piece of sticky chicken, a slice of tomato, and top with the other half of the bun.

                  Serve: Enjoy your sticky crispy kipburgers immediately while they are warm and crispy!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                      - Presentation Tips: Serve the burgers with a side of sweet potato fries and a sprinkle of sesame seeds on top of the chicken for added crunch and flair.