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To make the best sticky crispy kipburger, start with the right ingredients. You will need 500g of chicken thigh fillets, some buttermilk, and spices. For the crispy coating, grab all-purpose flour and panko breadcrumbs. Finally, make your sticky sauce with honey, soy sauce, garlic, and ginger.

Sticky crispy kipburger

Elevate your burger game with my Sticky Crispy Kipburger recipe that delivers a delicious flavor explosion! Learn how to marinate chicken for ultimate taste, achieve a perfect crispy coating, and whip up sticky sauces that make each bite unforgettable. With tips on toppings, buns, and sides, you’ll impress everyone at the table. Ready to take your meal to the next level? Click through to explore this mouthwatering recipe and make your own kipburger masterpiece today!
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Ingredients
  

500g chicken thigh fillets, boneless and skinless

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon salt

1 cup all-purpose flour

1 cup panko breadcrumbs

1 cup sticky sauce (e.g., honey, soy sauce, garlic, and ginger mixture)

4 burger buns (preferably brioche)

Lettuce leaves (to garnish)

Sliced tomatoes (to garnish)

Optional: sliced jalapeños (for a spicy kick)

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, paprika, black pepper, and salt. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

    Prepare the Breading: Set up a breading station. In one bowl, place the flour, and in another bowl, add the panko breadcrumbs.

      Coat the Chicken: One by one, remove the chicken pieces from the marinade, allowing the excess liquid to drip off. Dredge each piece in the flour, shaking off any excess, then dip into the buttermilk again before coating it thoroughly with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

        Fry the Chicken: Heat vegetable oil in a deep frying pan (about 350°F/175°C). Carefully add the breaded chicken pieces in batches, frying them for about 5-7 minutes on each side or until golden brown and crispy. Remove and let them drain on paper towels.

          Make the Sticky Sauce: In a small saucepan over medium heat, combine the sticky sauce ingredients (honey, soy sauce, minced garlic, and grated ginger). Allow it to simmer for about 5-7 minutes until slightly thickened, stirring constantly.

            Coat Chicken in Sauce: Once the chicken is fried and crispy, dip each piece into the sticky sauce to coat it thoroughly. Let any excess sauce drip off.

              Assemble the Burgers: Toast the burger buns lightly on a skillet. Place lettuce on the bottom half of each bun, followed by the coated chicken piece. Top with sliced tomatoes and jalapeños if desired. Finish with the top half of the bun.

                Serve: Serve the kipburgers immediately while they're hot and crispy, with extra sticky sauce on the side for dipping!

                  Prep Time: 15 mins | Total Time: 1 hr 30 mins | Servings: 4 burgers

                    - Presentation Tips: Serve the kipburgers on a wooden platter, garnished with fresh herbs or sesame seeds for an added touch of elegance. Consider pairing them with sweet potato fries or a light salad for a well-rounded meal.