Hot Cross Bun Crispy Chicken Burger
Perfect balance of sweet and savoury.
* PRO TIP: If you don't have a deep fryer, you can shallow fry in a frying pan.
AUSSIEQ BBQ VIDEO ON THIS COOK:
The hot cross bun is usually reserved for the Easter period within the year, but we are going to flip that on its head and insert Korean style crispy chicken.
This will be a two part recipe so you can choose to have hot cross buns by themselves or the same with the crispy chicken; or the drool worthy option of having them combined as a burger.
Just bear in mind the cook time of 30 minutes will have you baking the hot cross buns and cooking the chicken concurrently. I know you could do that standing on your head..
Oh!!! A big shoutout to Ayeh from "Cooking With Ayeh" for the amazing hot cross bun recipe. (with my slight modification)
INGREDIENTS:
Hot Cross buns
- 1 ½ cups self raising flour
- 1 cup Greek yoghurt
- ¼ cup sultanas
- ¼ cup crushed walnuts
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- Pinch of flakey salt
Korean Crispy Chicken
- 4x chicken thighs
- 2 tbsp AUSSIEQ BBQ "Oz Dirt" rub/seasoning
- 1 cup corn flour
- ½ cup plain flour
- 1 ½ tsp baking powder
- ½ can lemonade (approx)
Szechuan Pepper sauce
- 6-7 pepper corns
- 2 tbsp Kewpie mayo
METHOD:
Hot Cross buns
- Pre-heat oven or BBQ to 190C/275F
- In a bowl, mix all the ingredients except the self raising flour
- Add the Greek yoghurt and mix thoroughly together
- Flour your workspace and knead the mixture until you form dough like consistency. It should have a slight amount of tackiness.
- Divide dough ball into equal size balls and place slight pressure on the top to flatten them a small amount
- Mix flour and water together until you have a thick paste. Now place in a piping bag or zip lock with the corner cut off. Now apply a cross mark over the individual dough balls
- Place on a baking tray and into the oven for approx 20-30 mins until they form a dark brown colour.
Korean Crispy Chicken
- Pre-heat your fryer to 160C/320F
- For your dredging station have one bowl with 1/2 cup corn flour and in another bowl mix the remaining corn flour, plain flour, baking powder, BBQ rub/seasoning and lemonade. Adjust lemonade quantity until you have a pancake batter like consistency
- First place your chicken thighs into the corn flour, then into the wet batter
- Carefully place the chicken into the fryer and cook for 5-7 minutes until slightly darker than blonde, then remove from oil
- Turn up the heat to 180C and cook the chicken until a dark caramel colour or 74C/165F internal temperature
- Place on a cooling rack
Szechuan Pepper sauce
- In a mortar and pestle grind up the Szechuan pepper corns then blend with the kewpie mayonnaise.
All you have to do is slice your hot cross buns in half and toast them off, and assemble with that amazingly crispy chicken and the pepper mayo!
If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.
