Air-Fried Sichuan Crispy Rice Chicken Burger

Experience ultimate crunch with this air-fried Sichuan chicken burger. Juicy buttermilk thighs meet refreshing coleslaw, spicy mayo, and toasted crispy rice.

Ingredients

• 4 boneless skinless chicken thighs
• 1 tbsp garlic powder
• 1 tbsp homemade roasted Sichuan peppercorn and chili powder
• 1 tbsp cayenne pepper
• 1 tbsp five-spice powder
• to taste white pepper
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp Sichuan peppercorn oil
• 1 liter milk (mixed with 3 tbsp lemon juice)
• 12 head purple cabbage, shredded
• 1 carrot, julienned
• 3 tbsp mayonnaise (for slaw)
• 1 tbsp whole grain mustard
• 1 tbsp honey
• 1 lemon, juiced
• 1 cup cake flour
• 1 cup cornstarch
• 1 tsp baking soda
• 1 tsp dried oregano
• to taste salt and black pepper
• as needed cooking oil spray
• 4 brioche buns
• 12 cup roasted garlic spicy mayo
• 14 cup toasted crispy rice puffs
• to taste pickles and sliced cucumbers

Instructions

1. 1Prepare the chicken thighs

   

   Begin by placing fresh, boneless chicken thighs into a large ceramic mixing bowl. Ensure the chicken pieces are cleaned and prepared for the marination process, which is the most time-consuming part of the recipe.

   Tip: Pat the chicken dry with paper towels before placing it in the bowl so the marinade adheres better.
2. 2Add dry spices

   

   To the raw chicken pieces, add your dry seasonings: a spoonful of garlic powder, homemade roasted Sichuan peppercorn and chili powder, cayenne pepper, and five-spice powder. Finish with a generous sprinkle of white pepper.

   Tip: If you prefer a stronger, more numbing sensation, feel free to add extra Sichuan peppercorn powder to the mix.
3. 3Add liquid seasonings and massage

   

   Pour in a splash of soy sauce, a little fish sauce, and oyster sauce. Add Sichuan peppercorn oil to your preferred level of numbness. Use your hands to thoroughly mix and massage all the dry spices and liquid seasonings deep into the meat.

   Tip: Massaging the marinade into the meat helps the spices penetrate deeper, resulting in a more flavorful chicken thigh after frying.
4. 4Add the buttermilk marinade

   

   Pour the buttermilk mixture over the seasoned chicken thighs. The acidity in the buttermilk tenderizes the meat while creating a rich base for the breading. Let the chicken refrigerate and marinate for 4 to 12 hours.

   Tip: If you dont have buttermilk, you can make a quick version by mixing milk with lemon juice and letting it sit for a few minutes.
5. 5Shred the cabbage for coleslaw

   

   While the chicken marinates, prepare the fresh coleslaw. Use a sharp knife to thinly shred the purple cabbage on a wooden cutting board, ensuring the pieces are fine for a better texture.

   Tip: Shredding the cabbage very thinly allows it to absorb the dressing more effectively, providing a more balanced flavor.
6. 6Mix the coleslaw dressing

   

   Add mayonnaise, whole grain mustard, honey, and a squeeze of fresh lemon juice to the bowl of shredded cabbage and carrots. Mix well until everything is evenly coated in the sweet and tangy dressing.

   Tip: The combination of honey and lemon juice adds a refreshing brightness that perfectly cuts through the richness of the fried chicken.
7. 7Toss the coleslaw

   

   Using two wooden spoons, thoroughly toss the shredded purple cabbage and julienned carrots with the freshly made dressing. Ensure every strand of cabbage is evenly coated for a perfectly sweet and tangy slaw.

   Tip: Let the coleslaw rest in the fridge while you prepare the chicken; this allows the flavors to meld and the cabbage to soften slightly.
8. 8Measure the flour

   

   To create a lighter, crispier crust for our air-fried chicken, prepare the dry batter base. Measure out one cup of cake flour—which has a lower protein content for a more tender bite—and combine it with an equal amount of cornstarch.

   Tip: Using a blend of cake flour and cornstarch is the secret to achieving a crackly, extra-crispy exterior without having to deep fry the chicken.
9. 9Season the breading

   

   Transfer your flour and cornstarch mixture to a wide, shallow dish. Add a teaspoon of baking soda to enhance the crispiness. Season the mixture generously with black pepper, oregano, garlic powder, Sichuan peppercorn chili powder, and salt. Stir well to ensure the spices are evenly distributed throughout the flour.

   Tip: Never leave your breading unseasoned; flavoring the flour mixture ensures every layer of the chicken burger is delicious.
10. 10Coat the chicken

    

    Take the marinated chicken thighs out of the fridge and place them directly into the seasoned flour mixture. Press and rub the flour aggressively into the meat, ensuring every crevice is coated and rough crags form on the surface. Shake off any excess loose flour before moving to the air fryer.

    Tip: For extra crispy flakes, you can drizzle a tiny bit of the liquid marinade into the dry flour and rub it with your fingers to create small dough crumbles before coating the chicken.
11. 11Oil the breaded chicken

    

    Place the breaded chicken thighs into your air fryer basket in a single layer. Spray both sides generously and evenly with cooking oil. This step is crucial for hydrating the dry flour so it crisps up and develops a golden color without deep-frying.

    Tip: If you notice any dry flour spots halfway through the cooking time, pause the air fryer and give those specific areas another quick spritz of oil.
12. 12Bake the chicken

    

    Bake the chicken at 200 degrees Celsius for 20 minutes until the exterior is golden and the meat is fully cooked.

    Tip: Leave enough space between the chicken thighs in the basket so the air can circulate for a better crunch.
13. 13Rest the chicken

    

    Remove the chicken from the air fryer and let it rest on a board for a few minutes.

    Tip: Resting the meat allows the juices to redistribute which makes the chicken much more tender and flavorful.
14. 14Sauce the bun

    

    Toast the brioche buns until golden then spread a thick layer of roasted garlic spicy mayo on the bottom half.

    Tip: A well toasted bun provides a sturdy base that will not become soft when the juicy toppings are added.
15. 15Add chicken and rice

    

    Place the fried chicken thigh over the sauce and sprinkle a generous amount of toasted crispy rice puffs for extra texture.

    Tip: Press the rice puffs into the sauce slightly so they stay in place while you assemble the rest of the burger.
16. 16Top with slaw and serve

    

    Heap the prepared purple cabbage coleslaw on top of the chicken then add the top bun and serve immediately.

    Tip: Use a wooden skewer to hold the tall burger together if you are serving it to guests.

Storing Components

Burn It Off

Frequently Asked Questions