This is definitely one of life’s guilty pleasures. There’s nothing like a good bit of fried chicken, particularly on a sunny afternoon.
This one is topped off with a delicious and garlicky Gochujang mayo that ups the average burger game with its umami goodness.
As we head into the New Year, why not indulge a little and let your taste buds run free. Serve with a side of wedges, a frosty cold root beer and prepare to cruise fancy-free into 2022.
Flavours and pairings
Garlicky, saucy and spicy with a really good crunch. The Gochujang brings a light pepper note and a layer of umami, while the lettuce lends a crisp freshness to bring balance to the palate.
Ingredients
- 1 large chicken breast
- 2 milk buns or brioche burger buns
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 2-3 tablespoons white flour
- Salt
- Oil for deep frying
- 2-3 Romaine lettuce leaves
- 3-4 tablespoons mayonnaise
- 2 tablespoons Gochujang
- 1 garlic clove, finely minced or grated
Method
- Fillet the chicken breast, splitting it into two halves. Gently pound each fillet with a mallet or the flat edge of your knife. This will help to tenderise the meat and to create little grooves on the surface which crisp up when frying.
- Mix the garlic powder, paprika and chili powder with a little salt. Lay the mixed spices on a flat plate. Then coat each fillet generously in the spice mix. Allow to sit for 10 minutes.
- Meanwhile, combine the Gochujang, mayonnaise and garlic. Give it a good mix and set aside.
- Prepare the oil for frying in a deep pot on a medium fire.
- Coat each fillet with a good layer of flour on either side. Then fry until golden and cooked through.
- Keeping the heat on a medium flame will help to ensure that the chicken stays moist and crisps up on the outside without burning.
- Slice your burger buns in half. Toast lightly on a flat pan. Add a good spread of Gochujang mayo, top with a few lettuce leaves and the perfectly golden fried chicken.
- Serve at once.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.