Description

This Sticky Crispy Kipburger recipe features tender chicken marinated in a spiced buttermilk mixture, double-coated in a flavorful seasoned flour mix, pan-fried to crispy perfection, and then coated in a sticky, sweet-spicy sauce made with honey, chili sauce, and sambal. Served on homemade buttery toasted buns with fresh lettuce, this dish offers a delightful balance of crispy texture and sweet heat in every bite.

Ingredients

Units Scale

Marinade

400 g kipfilet (chicken breast fillets)
200 ml karnemelk (buttermilk)
6 g zout (salt)
5 g knoflookpoeder (garlic powder)
5 g uienpoeder (onion powder)
4 g paprikapoeder (paprika powder)
1 g gedroogde peterselie (dried parsley)
2 g cayennepeper (cayenne pepper)
2 g zwarte peper (black pepper)
1 ei (egg)
15 g honing (honey)

Flour Coating

150 g bloem (flour)
50 g maïzena (cornstarch)
3 g knoflookpoeder (garlic powder)
3 g uienpoeder (onion powder)
4 g paprikapoeder (paprika powder)
2 g cayennepeper (cayenne pepper)
3 g zout (salt)
3 g poedersuiker (powdered sugar)

Sauce

75 g roomboter (butter)
60 g honing (honey)
75 g chilisaus (chili sauce)
15 g sambal (chili paste)

Additional

150 g mayonaise (mayonnaise)
75 g chilisaus (chili sauce)
Sla (lettuce) as needed
Zonnebloemolie (sunflower oil) for frying

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Instructions

Prepare the marinade: In a deep bowl, combine the buttermilk, salt, garlic powder, onion powder, paprika powder, dried parsley, cayenne pepper, black pepper, egg, and honey. Mix thoroughly to create a flavorful marinade.
Marinate the chicken: Wash and cut the chicken breast fillets into pieces. Add the chicken to the marinade mixture, cover, and refrigerate for 30 minutes to allow the flavors to penetrate.
Make the flour coating mix: In another deep bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika powder, cayenne pepper, salt, and powdered sugar until well combined.
Coat the chicken: Remove the chicken pieces from the marinade and fully dredge each piece in the seasoned flour mixture. Repeat this dredging step once more to create a double coating for extra crispiness.
Prepare the sticky sauce: In a frying pan over low heat, melt the butter and add the honey, chili sauce, and sambal. Stir well until the sauce is smooth and combined. Keep warm.
Fry the chicken burgers: Heat a layer of sunflower oil in a frying pan over medium heat. Fry the coated chicken pieces on both sides until golden brown and crisp. Carefully remove them from the pan and let drain on kitchen paper to remove excess oil.
Toss chicken in sauce: Place the fried chicken into a deep bowl and pour the prepared sticky sauce on top. Toss gently to evenly coat each piece with the delicious sauce.
Optional – Prepare buns: For an extra touch, make your own buns and lightly fry them in some butter before assembling your burgers. This adds a rich, buttery flavor and crispy texture to the bread.
Assemble and serve: Spread mayonnaise and some chili sauce on the toasted buns, add lettuce, then top with the sticky crispy kipburger pieces. Serve hot and enjoy the perfect balance of crispy, sweet, and spicy flavors.

Notes

Double coating the chicken ensures an extra crispy crust that holds the sticky sauce well.
Marinating in buttermilk tenderizes the chicken and adds moisture.
The sticky sauce can be adjusted for sweetness or heat by varying the honey and sambal quantities.
Using homemade buns is optional but highly recommended for best flavor and texture.
Drain the cooked chicken well to avoid soggy burgers.
Serve immediately after assembling to enjoy the optimum crispiness and flavor.