Kimchi is visibly present as a topping, but kimchi juices work together with buttermilk to ensure we have a tender, succulent, and tasty piece of chicken in this burger.
1cupkimchidrained already for the brine, and diced
And
4hamburger buns
40gbutter
Instructions
Brine
Whisk together all the brine ingredients except for the chicken.
If using two large chicken breasts, cut in half.
Working one-by-one, put a chicken breast between two sheets of plastic wrap.
Bash with a heavy object until the chicken is 10-15 mm thick.
Trim the piece of chicken so that it is the right size for your hamburger buns.
Place the chicken pieces and brine into a zip-loc bag and place in the refrigerator for at least 6 hours, pr preferably overnight.
Mayo
Combine the mayo, yuzu kosho, and katsuobushi and store in the refrigerator for at least an hour for the flavours to meld.
Crispy chicken
Remove the zip-lock bag of chicken from the refrigerator and allow to come up to room temperature (about 20 minutes).
Lightly whisk the eggs.
Combine the breadcrumbs, cornstarch, sesame seeds, salt and garlic powder.
Bring the cooking oil up to 140 degC.
Drain most of the brine from the zip-loc bag. Then add the whisked eggs and toss to coat the eggs well.
One by one, remove a chicken breast from the zip-lock bag and coat with the breadcrumb mixture.
Fry for 5-6 minutes. Check the underside after 4 minutes. When golden, flip it over and cook for another 4 minutes. The internal temp of the chicken breast should be around 72-73 degC.
Drain on paper towels.
Assembly
Warm the buns in the oven so that they crisp up a little.
Melt the butter in a skillet.
Halve the buns and lay cut side down in the skillet until starting to brown.
Apply some mayo to the base.
Lay on a piece of chicken.
Top with some kimchi, and the top half of the bun.