Signature Chicken Crisp Burger Recipe © 2025
Ingredients (for 2 burgers):

• 2 skinless chicken fillets

• 100 g flour

• 1 egg

• 120 ml milk

• 150 g panko (ultra-crispy Japanese breadcrumbs)

• 2 tablespoons soy sauce

• 1 tablespoon mirin (sweet rice wine)

• 1 teaspoon freshly grated ginger

• 1/2 teaspoon garlic powder

• 1 teaspoon sugar

• Salt and pepper to taste

• Vegetable oil for frying

• 2 Japanese milk buns (see basic recipe)

• 150 g Chinese cabbage finely cut (julienne)

• 100 g cucumber julienne

• 2 to 3 tablespoons wasabi mayonnaise (see basic recipe)

• 150 g very mild or semi-marinated kimchi

Very mild or semi-marinated kimchi:
Ingredients:

• 150 g Chinese cabbage finely cut (julienne)

• 1 tablespoon rice vinegar

• 1/2 teaspoon sugar

• A pinch of salt

• 1/2 teaspoon freshly grated ginger (optional, mild spicy note)

• 1/2 teaspoon mild Gochugaru chili powder

• 1 small crushed garlic clove (optional)

Preparation:

1. In a bowl, mix rice vinegar, sugar, salt, ginger, Gochugaru, and garlic.

2. Add the finely cut Chinese cabbage and mix well to coat.

3. Let marinate 15 to 30 minutes in the fridge, then drain lightly without squeezing.

4. Add to the burger at assembly time.

Result: Slightly tangy, mild cabbage with a hint of umami and nice crunch, perfect to balance the burger.

Crispy chicken preparation:
Chicken marinade:

1. In a bowl, mix soy sauce, mirin, grated ginger, garlic powder, sugar, salt, and pepper.

2. Soak chicken fillets in this marinade, cover, and rest in fridge for at least 30 minutes.

Breading the chicken:

1. Drain fillets from marinade.

2. Coat each fillet successively in flour, then beaten egg, then panko, pressing well to adhere.

Cooking:

1. Heat vegetable oil to 180°C.

2. Fry fillets 5-6 minutes until golden and crispy. Drain on paper towels.

Burger assembly:

1. Lightly toast the milk buns.

2. Spread wasabi mayonnaise on the bottom bun.

3. Add the marinated Chinese cabbage kimchi style, then julienned cucumber.

4. Place the crispy chicken fillet.

5. Close with the top bun.