Sticky Crispy Kipburger with Spicy Honey Sauce Recipe
This Sticky Crispy Kipburger recipe delivers juicy, tender chicken breast marinated in flavorful buttermilk and spices, coated in a spiced flour mixture, then pan-fried to golden crisp perfection. The crispy chicken is tossed in a sticky, spicy-sweet sauce made with butter, honey, chili sauce, and sambal, creating a perfect balance of flavors. Serve on fresh crispy butter-toasted buns with lettuce for a delicious homemade chicken burger experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Dutch-Indonesian fusion
Ingredients
Marinade
- 400 g kipfilet (chicken breast)
- 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)
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 (Indonesian chili paste)
Additional
- 150 g mayonaise (mayonnaise)
- 75 g chilisaus (chili sauce)
- Sla (lettuce)
- Zonnebloemolie (sunflower oil) for frying
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 until well blended.
- Marinate the chicken: Wash and cut the chicken breast into pieces. Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for 30 minutes to allow the flavors to infuse and tenderize the chicken.
- Mix the coating: In another deep bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika powder, cayenne pepper, salt, and powdered sugar until fully combined to create the crispy coating mixture.
- Coat the chicken: Remove the marinated chicken pieces and thoroughly dredge them in the flour mixture. Repeat this dredging step a second time to ensure an extra crispy coating.
- Prepare the sticky sauce: In a skillet over low heat, melt the butter and stir in the honey, chili sauce, and sambal. Mix well to create a smooth sticky sauce and keep warm.
- Fry the chicken: In a separate pan, heat a layer of sunflower oil over medium heat. Fry the coated chicken pieces on both sides until golden brown and crispy, carefully flipping to cook evenly. Remove and drain on kitchen paper to remove excess oil.
- Toss chicken in sauce: Place the crispy fried chicken in a deep bowl and pour the prepared sticky sauce over it. Toss gently to coat every piece evenly with the sauce.
- Optional – prepare buns: For extra flavor, make your own buns and fry them lightly in some butter until golden before assembling your burgers.
- Assemble and serve: Spread mayonnaise and chili sauce on the buns, add lettuce and the sticky crispy kipburger, then serve immediately for a delicious meal.
Notes
- Marinate the chicken for at least 30 minutes but can be done up to 2 hours for extra tenderness.
- Double coating the chicken enhances crispiness and helps the sauce stick better.
- Adjust the amount of sambal for your preferred level of spiciness.
- Homemade buns fried in butter add a delicious rich flavor but pre-made buns can be used as a shortcut.
- Use fresh lettuce for added crunch and freshness in the burger.
- Drain the fried chicken well on paper towels to avoid sogginess when sauced.
