A bold burger where spiced chicken thigh meat is fried until crisp and meets spicy sriracha mayonnaise. Balanced with pickles and freshness, this recipe is made for those who love strong flavors.
Coat the chicken thigh meat in flour, then beaten egg, then breadcrumbs, in that order.
Fry the chicken in hot oil for 5-6 minutes per side, until the internal temperature reaches 74°C and it turns crispy.
Mix the mayonnaise and sriracha sauce until smooth.
Place lettuce and pickles on the bottom half of the bread, add the crispy chicken on top, then finish with the sriracha mayonnaise.
Important: Make sure the internal temperature reaches 74°C (165°F) while frying the chicken, otherwise the outside may brown while the inside stays raw. Allergen: contains gluten (breadcrumbs, burger bun), egg (mayonnaise).
Adding a pinch of honey to the sriracha mayonnaise can give it a mild sweetness that balances the heat.
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