Updated: Dec 24, 2020
My signature chicken burger, sweet challah bun with super juicy - crispy fried chicken and a quick version of kimchi pickle that you can prepare in no time. Served with mature cheddar, red onion, tomato, gherkin, salami and beetroot leaves.
Makes 10 buns, 5-10 fried chickens and enough kimchi for all the buns.
Preparation time: 24 hours for chicken to brine.
Cooking time: 2h plus 2h for dough proving (you can take a break while waiting for the dough :-).
In this recipe, egg yolks are used for challah and whites for the chicken.
Ingredients for chicken brine:
5 medium-sized deboned and trimmed chicken thighs (you can cut in half if you like more portions.
500ml (0.53 quart) water
a handful of fresh chopped lavender (you can use rosemary or thyme instead)
Ingredients for chicken panee and frying:
100g (3.5oz) plain flour
1tsp onion powder
6 egg whites
500ml (0.53 quart) of vegetable oil for deep frying
Ingredients for quick kimchi pickle:
half of Nappa cabbage
100ml (0.1 quarts) of rice vinegar (you can substitute with the spirit or white wine vinegar)
50ml (2.8tbsp) water
75g (2.6oz) caster sugar
20g (0.7oz) fresh ginger sliced
1tsp of ground fried garlic powder
3tbsp of not so hot pepper sauce (you can use sriracha or sweet chilli instead)
Ingredients for challah buns (makes 10):
250ml (0.26 quarts) of milk
30g (1oz) fresh yeast or 15g (0.5oz) of active dry yeast
5 egg yolks + 1 for brushing
60g (2.1oz) caster sugar
80g (2.8oz) butter
550g (19.4oz) plain flour
pinch of salt
sesame seeds for garnish
1. Begin by preparing chicken brine, dissolve 2tsp of salt in 500ml (0.53 quarts) of water, add peppercorns, lavender and chicken. Leave covered in the fridge overnight.
2. On the next day, chop Nappa cabbage and mix it with 1tsp of salt, leave for 30 minutes.
3. For the challah buns, begin by warming up the milk and butter in the pan until dissolved and set aside. Pour 100ml (0.1 quarts) of that liquid into a glass and add 20 ml (4tsp) of cold water. Now add your yeast to that glass and dissolve, set aside.
4. Mix flour with salt and sugar then add buttery milk, egg yolks and yeast liquid. Bring the dough together and place in the bowl to prove (dough may be slightly sticky, do not add any more flour, use a little bit of oil to shape it into a ball). Prove until tripled in size (1-1,5h).
5. Wash the Nappa cabbage from the salt and drain off the water by squeezing it slightly.
6. Now you can prepare kimchi pickle, to do so mix sugar with vinegar, water and sliced ginger bring to the boil and pour over cabbage, add garlic powder and hot sauce and leave to cool.
7. Prepare the flour mix for the chicken by mixing it with paprika, salt and onion powder.
8. Once the dough proved, divide it into 10 balls around 100g (3.5oz) each, roll each ball and form a knot like on the video below. Then place away from each other on your baking tray covered with baking paper, cover with cling film and leave for second prove to double in size (30-60 minutes).
9. When the buns are ready, brush them with egg yolk and garnish with sesame seeds. Bake for 10 minutes in 170C (338F) then another 10 minutes in 160C (320F) (I had to use two trays, after 10 minutes I swapped their places to get equal bake as my oven is not the best).
10. For the chicken heat the oil in a small pan to 175C (347F). Coat the chicken in egg whites than in flour mix and deep fry until nicely browned (around 5 minutes).
11. Drain the chicken from excessive fat and serve inside the bun, topped with kimchi pickle, add trimmings to your preference.
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Brining helps to add extra flavour to the meat and makes it juicier.
If you make more challah buns and kimchi you can use it for other things. Keep the kimchi in a sealed jar in the fridge for up to two weeks. Buns keep for two days and can be refreshed in the low-temperature oven.
Salt draws out the moisture from the cabbage making it softer and allows it to absorb more pickle.