Recipe by Kitty Williams. Photography Chris Sharpe.
We fell in love with Kitty William’s lockdown cheesy scroll. Now her debut cookbook Kitty’s Kitchen: Just a little bit naughty shares classics with a twist.
Serves 3
Kitty says: “This burger is my absolute favourite – it’s naughty, indulgent and hits the spot every time!”
Ingredients
1 cup cornflour
1 egg, whisked
3 boneless and skinless chicken thighs
500ml vegetable oil for frying
Butter for spreading
3 sesame brioche burger buns
2 tablespoons mayo
2 tablespoons sriracha
1/8 of an iceberg lettuce, finely sliced
Flour mix:
1 cup flour
1 tablespoon Cajun spice
1 tablespoon garlic powder
1 tablespoon paprika
Sticky chicken sauce:
2 garlic cloves, minced
2 tablespoons sweet chilli sauce
2 tablespoons honey
3 tablespoons tomato sauce
5 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
Method
Place cornflour and egg into two separate bowls. In the third bowl, put the flour mix ingredients, along with seasoning, and stir.
Grab a chicken thigh and start by coating it in cornflour and shaking off any excess. Then dunk it into the egg, then coat the chicken in the flour mix.
Place a medium-sized pan over a medium to high heat with the vegetable oil. Run your fingers under the tap and flick the water into the hot oil. If it crackles, then you’re good to go! Chuck the chicken in and cook until golden brown, crispy and succulent (about 10–15 minutes).
Combine the sticky chicken sauce ingredients in a bowl.
Remove the fried chicken from the oil and set aside. Place a pan over a medium heat and add the sticky chicken sauce. Cook for 3–4 minutes. The sauce should bubble and start to caramelise. Now chuck the fried chicken into the sticky sauce and coat well.
While the chicken is cooking, butter the brioche buns and toast in a griddle pan until the buns have nice charred marks.
Put the mayo and sriracha into a small bowl, stir, then set aside.
Let’s assemble! Place a dollop of sriracha mayo on both sides of each bun. Top with sticky fried chicken, then a generous handful of crunchy lettuce. Chuck the lid on top, then devour!
Kitty’s Kitchen: Just a little bit naughty by Kitty Williams, Bateman Books, $50.
