Crispy Fried Chicken Burger
Red Wine Caramelized Onions

An indulgent crispy fried chicken burger layered with vibrant cabbage slaw, tangy sauce, rich red wine caramelized onions, and pickled cucumbers on a toasted brioche bun.

Ingredients

• 1 boneless skinless chicken thighs
• 1 head green cabbage
• 2 red onions
• 1 brioche burger buns
• 1 fresh tomatoes
• 3 tbsp egg yolk sauce
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp Korean chili sauce
• 1 tsp Tabasco sauce
• 1 tbsp lemon juice
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1 tsp sugar
• 2 tbsp cornstarch
• 1/4 cup red wine
• 1 tbsp balsamic vinegar
• 1 cup all-purpose flour
• to taste pickled cucumbers

Instructions

1. 1Slice the cabbage

   

   Place the head of green cabbage on a wooden cutting board and use a sharp chefs knife to slice it into thin, even shreds for the crunchy slaw, keeping your fingers tucked in a claw grip.

   Tip: Keep your fingers tucked in a claw grip while slicing to protect your knuckles.
2. 2Prepare the tangy sauce

   

   In a clean white bowl, whisk together egg yolk sauce, Dijon mustard, honey, Korean chili sauce, Tabasco, and fresh lemon juice until completely smooth, emulsified, and well combined.

   Tip: Adjust the Tabasco and Korean chili sauce to suit your preferred spice level.
3. 3Caramelize the red onions

   

   Sauté sliced red onions in a pan with a little oil, then sprinkle with sugar and splash with lemon juice, red wine, and balsamic vinegar, stirring continuously over medium-low heat until reduced, glossy, and deeply caramelized.

   Tip: Simmer on medium-low heat so the wine and vinegar reduce slowly without burning the sugars.
4. 4Marinate the chicken

   

   Place the chicken thighs into a bowl with Shaoxing wine, soy sauce, white pepper, black pepper, sugar, cornstarch, honey, and minced garlic, massaging the marinade evenly into the meat before letting it rest.

   Tip: Let the chicken marinate for at least 20 minutes so the flavors fully penetrate the meat.
5. 5Coat and fry the chicken

   

   Briefly dip the marinated chicken thigh into water, press it firmly into all-purpose flour to coat thoroughly, then carefully lower it into hot oil and fry until golden brown and extra crispy.

   Tip: Ensure the oil is at the right frying temperature to make the crust extra crispy without burning.
6. 6Toast the bun and assemble

   

   Toast the burger bun halves until golden brown, spread the prepared sauce on the base, then layer with cabbage slaw, a fresh tomato slice, the crispy fried chicken, warm caramelized red wine onions, and pickled cucumbers.

   Tip: Toast with a touch of butter for extra richness and crispness.

Storage & Reheating

Burn It Off

Frequently Asked Questions