This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
We started as a wings and fries stall. That was the whole plan. But as we grew, customers started asking for more and eventually we expanded the menu. The burger was one of the later additions and it went down well. Crispy fried chicken, spicy mayo, simple assembly. Nothing complicated but it earned its place on the menu.
Ingredients
Chicken
- 4 chicken breasts, sliced in half
- Salt to taste
- 30 ml tabasco hot sauce
- 200 grams plain flour
- 200 grams corn flour
- 10 grams baking soda
- 5 grams dried oregano
- 3 grams mustard powder
- 3 grams onion powder
- 3 grams garlic powder
- 2 grams MSG
- 3 grams black pepper
- 200 ml milk
Spicy mayonnaise
- 250 grams mayonnaise
- 3 grams salt
- 2 grams chilli flakes
- 2 grams smoked paprika
- 2 grams cayenne pepper
- 1 gram MSG
- 1 gram onion powder
- 1 gram garlic powder
To assemble
- 1/4 head iceberg lettuce, finely sliced
- 8 slices burger cheese
- 4 sesame seed buns
Directions
Chicken
- Brine the chicken with salt and hot sauce in the fridge for 2 hours.
- Heat oil to 170°C.
- Mix the flour, corn flour, oregano, mustard powder, onion powder, garlic powder, MSG, black pepper and salt in a bowl.
- Add a few tablespoons of milk to the flour mixture to create small clumps.
- Pour the remaining milk into a separate bowl.
- Dip each piece of chicken in the milk, then coat thoroughly in the flour mixture.
- Fry at 170°C for 10 to 12 minutes until golden and cooked through.
Spicy mayonnaise
- Add all ingredients to a jug and blend with an immersion blender until combined.
To assemble
- Toast the buns.
- Spread spicy mayo on both sides.
- Add lettuce.
- Place one piece of chicken and a slice of cheese on the base.
- Close and serve.