Chef Biggie Shares Recipe for Crispy Chicken Burger with Corn Salad
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Chef Biggie has revealed his recipe for a homemade chicken burger, emphasizing a crispy coating made with flour, cornstarch, and soda water batter. The burger is served with a unique corn salad featuring pickles and cilantro, offering a sweet and tangy contrast. The recipe includes detailed steps for preparing the salad, the chicken coating, and assembly, aiming to bring a restaurant-quality experience to home kitchens.
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- Chef Biggie's chicken burger recipe features a crispy coating made with flour, cornstarch, and soda water batter.
- The burger is served with a special corn salad containing pickles and cilantro for added flavor.
- The recipe details ingredients and steps for both the chicken and the accompanying corn salad.
- Chef Biggie aims to recreate a restaurant-quality chicken burger experience at home.
- Readers can win a dinner at Miyuka restaurant by sharing their results.
Chef Biggie, a chef and content creator known for his recipes, has shared his method for making a standout homemade chicken burger. The dish features crispy, golden-fried chicken pieces nestled in a soft bun, complemented by a fresh corn salad. The secret to the chicken's crunch lies in its coating, a blend of flour and cornstarch, combined with a batter made from eggs and very cold soda water, which creates a light, crispy shell during deep frying. The chicken itself remains juicy inside.
Instead of traditional sauces, Chef Biggie prepares a unique corn salad to accompany the burger. This salad combines sweet corn, chopped pickles for tanginess, fresh cilantro for brightness, and mayonnaise to bind it all together. The salad's sweet and sour notes, along with its varied texture, enhance the overall flavor profile of the burger.
The recipe details the ingredients and steps for both the corn salad and the chicken preparation. For the salad, it calls for drained corn, chopped pickles, cilantro, mayonnaise, salt, and pepper. The dry coating mixture includes flour, cornstarch, salt, sweet paprika, garlic powder, and paprika. The wet batter uses eggs, some of the dry mixture, and very cold soda water.
Instructions guide the user through preparing the salad first and refrigerating it. Then, the dry coating and wet batter are mixed separately. The chicken pieces are dipped in the batter, then coated in the dry mixture before being deep-fried at 170-180 degrees Celsius until golden and crisp. Finally, the burger is assembled with the bun, corn salad, and crispy chicken, served immediately.
Chef Biggie views cooking as an act of love, creativity, and a way to bring people together. He encourages readers to share their results and offers a chance to win a dinner for two at the upscale Miyuka restaurant in Mamilla, as a gift from Channel 7's food section.