Chicken Karaage Burger with Spicy Mayonnaise

Goodman Fielder Food Service
Chicken Karaage Burger with Spicy Mayonnaise

Chicken Karaage Burger with Spicy Mayonnaise

Posted on 18th May 2022
Chef Rory has revealed the steps to his delicious Karaage Chicken Burger recipe in great detail. Perfect as a dine in option or for takeaway, add it to your menu today.
Makes 2, scale as needed.


2 each Milk Bun
2 each Crest Chicken Thigh (Deboned)
90 g Soy Sauce
30 g Sake
20 g Garlic (Minced)
20 g Ginger (Minced)
50 g Butter Milk
155 g Caster Sugar
40 g Sesame Oil
150 g Rice Flour
90 g Praise Whole Egg Mayonnaise
5 g Holbrooks Worcestershire Sauce
15 g Tabasco Sauce
15 each Radish Leaves
2 each Breakfast Radishes (Thinly Sliced)
20 g Lemon Juice
3 each Kaffir Leaves
125 g Water


Image of the ingredients for the karaage chicken burger recipe

Step 1

Preparing the chicken fillet: To make a marinade for the chicken, whisk together the soy sauce, sake, butter milk, sesame oil, ginger and garlic. Then, add 30 grams of caster sugar and whisk until the sugar has dissolved. Place the chicken thigh in the mixture and let it marinate for two hours in the fridge. While it is marinating, preheat your deep fryer to 180 degrees celsius.

Image of the chef marinating the chicken fillet

Step 2

After two hours, take the chicken out of the marinade and coat the chicken in the rice flour. Place into the deep fryer and cook each thigh until it is golden brown and crispy. Once it is done, season with salt and place it to the side.

Explore Goodman Fielder’s premium selection of oils to find the best oil for deep frying.

Photo shows the chef coating the chicken with flour and then deep-frying it

Poster of gourmet burger on a breadboard

Want to find out how to make the perfect burger?

Find out what the experts do. This infographic will help you build the perfect burger.

Step 3

For your kaffir lime marmalade, thinly slice the kaffir leaves, peel the zest off the lime and set aside. In a separate bowl, squeeze out the juice of the lime. Then, combine 125 grams of caster sugar and water in a pot. Place it on a low heat and bring to simmer. While continually stirring, add the lime zest and juice and bring to a simmer for a further 15 to 20 minutes.

Creating the zest

Step 4

To create your spicy mayonnaise, combine your Praise Whole Egg Mayonnaise, Holbrooks Worcestershire Sauce and Tabasco Sauce. Whisk the ingredients until they are blended together.

Discover our range quality mayonnaise from Goodman Fielder Food Service, your trusted wholesale mayonnaise supplier.

Action image of the chef creating his spicy mayonnaise

Step 5

For the tatsoi and radish salad, thinly slice the Breakfast Radishes. Then, in a bowl, combine the radish leaves, Breakfast Radishes, lemon juice and sesame oil. Mix together, then season with salt and pepper to taste.

The chef is seen creating his radish salad

Step 6

To assemble your burger, carefully slice the Thaw and Serve Milk Bun. On the base of the bun, spread a thick layer of the spicy mayonnaise, then spread the marmalade on the base of the top of the bun. Gently put the karaage chicken down on the bun’s base, followed by a slice of cheddar cheese. Place the tatsoi and radish salad on-top. Finish off the assembly by placing the lid of the bun on top of the ingredients.

If burger buns are too basic, you can always use artisan bread to add a unique twist to your burgers.

Remember, you can also serve the burger with a side of crispy hot chips.

The Chef gently slices the bun open

The chef adds the chicken on top of the milk bun in the photo

The chef finishes off the burger and presents it for plating

Join the rising plant-based food trend! Give this dish a twist by substituting the Milk Bun with Plantry’s Gourmet Vegan Bun, the Crest Chicken Thigh with Plantry’s plant-based chicken-style patties, and finally, the Praise Whole Egg Mayonnaise with Plantry’s Vegan Mayo.

Stay updated on our burger idea’s below:


Message from chef Rory Gene Greenwood McNeair

Rory Gene Greenwood McNeair

I have found burgers to be the most popular dish whenever I cater an event. That’s why I decided to put a spin on the chicken burger, to add a punch of spicy flavours.

See more ideas from Rory Gene Greenwood McNeair

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