Crispy Teriyaki Chicken Burger
This simple teriyaki chicken burger recipe is really the best. Simple to make and absolutely delicious. The key is reducing the teriyaki sauce enough so that it doesn’t make the fried chicken soft when you coat it.
1/2 -3/4 cup homemade teriyaki sauce
4 chicken thigh fillets, skin on
1/2 cup potato flour (or cornflour)
1-2L oil, for deep frying
4 hamburger buns of your choice
1 sheet nori, cut into thin strips
2 cups shredded iceberg lettuce
1/2 cup Japanese mayonnaise
shichimi togarashi, or chilli powder (optional)
Japanese pickles, to serve (optional)
Place the teriyaki sauce in a small saucepan and bring to a simmer. Simmer until the sauce is thick and reduced.
Coat the chicken in the flour and shake off any excess. Heat the oil to 175C and fry the chicken for around 5 minutes until cooked through. Remove the chicken from the oil and immediately dip it into the reduced teriyaki sauce to coat.
Toast the buns on the inside only (you still want the outside to be soft) and layer with the butter (if using), nori, chicken, lettuce and mayonnaise. Sprinkle with a little shichimi togarashi or chilli if you wish. Serve with pickles if you like.
Top Tips for Teriyaki Chicken Burgers
- Make sure you use chicken thighs with the skin on. This recipe will not be good with chicken breasts, or chicken without skin. The skin is needed to get a really crispy result.
- Choose buns that are around the same size as your chicken, but remember that the chicken will shrink slightly during cooking.
- You can add many more ingredients to this if you wish – pickles, cheese, tomatoes, onion, pineapple etc. – but I prefer to keep it simple.
- Cut the nori into thin strips instead of leaving it as a sheet, as it will be much easier to bite and eat in strips.