Zinger Burger
Zinger Burger
Ingredients
For the Marination
- 4 chicken thighs
- 2 teaspoons lemon juice
- 2 teaspoons vinegar
- 2 teaspoons oyster sauce, or soy sauce
- 2 teaspoons chili sauce
- 2 teaspoons mustard paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon crushed red chili
- 1 teaspoon garlic powder
For the Dry Mixture
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red chili powder
- 1 teaspoon chicken powder
For Coating and Frying
- 2 cups chilled water, in a bowl
- 4 cups vegetable oil, for deep frying, or as needed
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons chili garlic sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon mustard paste
- 2 pinches salt
- 2 pinches garlic powder
- 2 pinches paprika powder
For Assembling
- 4 burger buns
- 4 leaves lettuce
- 1/2 cup cabbage, shredded
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the chicken thighs, lemon juice, vinegar, oyster sauce (or soy sauce), chili sauce, mustard paste, 1 teaspoon salt, 1 teaspoon red chili powder, crushed red chili, and 1 teaspoon garlic powder. Mix thoroughly until each chicken thigh is well coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes. This is a passive time step.
- 3
While the chicken marinates, prepare the dry mixture: In a large bowl, whisk together the all-purpose flour, 1/2 teaspoon salt, baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon red chili powder, and chicken powder until well combined.
⏱️ 5 min
- 4
Prepare the sauce: In a small bowl, combine the mayonnaise, chili garlic sauce, sweet chili sauce, mustard paste, 2 pinches salt, 2 pinches garlic powder, and paprika powder. Mix well until the sauce is smooth and fully combined. Set aside.
⏱️ 5 min
- 5
Set up your dredging station: Have the marinated chicken, the bowl of dry mixture, and a bowl of chilled water ready. Heat vegetable oil in a large deep pot or Dutch oven over medium heat to 350°F (175°F) for deep frying.
⏱️ 5 min•🌡️ 350
- 6
Coat the chicken: Take one marinated chicken thigh and dredge it thoroughly in the dry mixture, pressing firmly to ensure the flour adheres well. Dip the coated chicken piece into the chilled water for a few seconds, then immediately transfer it back to the dry mixture. Coat it again, pressing firmly to create a thick, craggy crust. Repeat for all chicken pieces.
⏱️ 10 min
- 7
Fry the chicken: Carefully place the coated chicken thighs into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry for 5-7 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat to maintain 325-350°F (160-175°C).
⏱️ 10 min•🌡️ 350
- 8
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
- 9
Assemble the burgers: Slice each burger bun horizontally. Spread a generous layer of the prepared sauce onto the bottom half of each bun. Place a few lettuce leaves on top of the sauce.
⏱️ 3 min
- 10
Place a fried Zinger chicken thigh on the lettuce. Add another dollop of sauce on top of the chicken, then top with shredded cabbage. Cover with the top half of the burger bun.
⏱️ 2 min
- 11
Serve immediately and enjoy your homemade Zinger Burgers!
Kitchen Tools
Zinger Burger
For the Marination
- 4 chicken thighs
- 2 teaspoons lemon juice
- 2 teaspoons vinegar
- 2 teaspoons oyster sauce, or soy sauce
- 2 teaspoons chili sauce
- 2 teaspoons mustard paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon crushed red chili
- 1 teaspoon garlic powder
For the Dry Mixture
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red chili powder
- 1 teaspoon chicken powder
For Coating and Frying
- 2 cups chilled water, in a bowl
- 4 cups vegetable oil, for deep frying, or as needed
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons chili garlic sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon mustard paste
- 2 pinches salt
- 2 pinches garlic powder
- 2 pinches paprika powder
For Assembling
- 4 burger buns
- 4 leaves lettuce
- 1/2 cup cabbage, shredded
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the chicken thighs, lemon juice, vinegar, oyster sauce (or soy sauce), chili sauce, mustard paste, 1 teaspoon salt, 1 teaspoon red chili powder, crushed red chili, and 1 teaspoon garlic powder. Mix thoroughly until each chicken thigh is well coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes. This is a passive time step.
- 3
While the chicken marinates, prepare the dry mixture: In a large bowl, whisk together the all-purpose flour, 1/2 teaspoon salt, baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon red chili powder, and chicken powder until well combined.
⏱️ 5 min - 4
Prepare the sauce: In a small bowl, combine the mayonnaise, chili garlic sauce, sweet chili sauce, mustard paste, 2 pinches salt, 2 pinches garlic powder, and paprika powder. Mix well until the sauce is smooth and fully combined. Set aside.
⏱️ 5 min - 5
Set up your dredging station: Have the marinated chicken, the bowl of dry mixture, and a bowl of chilled water ready. Heat vegetable oil in a large deep pot or Dutch oven over medium heat to 350°F (175°F) for deep frying.
⏱️ 5 min•🌡️ 350 - 6
Coat the chicken: Take one marinated chicken thigh and dredge it thoroughly in the dry mixture, pressing firmly to ensure the flour adheres well. Dip the coated chicken piece into the chilled water for a few seconds, then immediately transfer it back to the dry mixture. Coat it again, pressing firmly to create a thick, craggy crust. Repeat for all chicken pieces.
⏱️ 10 min - 7
Fry the chicken: Carefully place the coated chicken thighs into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry for 5-7 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat to maintain 325-350°F (160-175°C).
⏱️ 10 min•🌡️ 350 - 8
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
- 9
Assemble the burgers: Slice each burger bun horizontally. Spread a generous layer of the prepared sauce onto the bottom half of each bun. Place a few lettuce leaves on top of the sauce.
⏱️ 3 min - 10
Place a fried Zinger chicken thigh on the lettuce. Add another dollop of sauce on top of the chicken, then top with shredded cabbage. Cover with the top half of the burger bun.
⏱️ 2 min - 11
Serve immediately and enjoy your homemade Zinger Burgers!