Garlic Mala Fried Chicken Burger
Peanut Butter

An explosive fusion burger featuring ultra-crispy mala fried chicken, rich Cat King peanut butter, and golden garlic chips on a toasted brioche bun.

Ingredients

• 1 chicken drumstick with tendon intact
• 5 g Sichuan peppercorn powder
• 5 g garlic powder
• 10 g chili powder
• 20 g Sichuan peppercorn oil
• 10 g light soy sauce
• 20 g oyster sauce
• 1 small spoon cornstarch
• appropriate amount cooking oil
• 80 g peanut butter
• 8 g apple cider vinegar
• 5 g garlic powder
• appropriate amount honey
• appropriate amount clean water
• 1 head garlic, sliced
• appropriate amount white vinegar
• appropriate amount frying flour
• 1 burger bun
• to taste lettuce

Instructions

1. 1Prepare the chicken

   

   Begin by placing the raw chicken drumstick pieces into a large mixing bowl. Ensure the meat is arranged evenly so that it will be ready to receive the dry seasonings and wet marinades in the next steps.

   Tip: Using chicken drumstick meat with tendons intact provides the best juicy texture for this mala fried chicken.
2. 2Add dry seasonings

   

   Sprinkle the dry seasonings directly over the raw chicken. Add the Sichuan peppercorn powder, garlic powder, and chili powder to build the foundational numbing and spicy flavors of the dish.

   Tip: Adjust the amount of chili powder and Sichuan peppercorn powder to suit your preferred level of spice and numbness.
3. 3Add liquid marinades

   

   Pour in the liquid flavorings, including the Sichuan peppercorn oil, light soy sauce, and oyster sauce. Add a small spoonful of cornstarch to the bowl to help bind the marinade to the meat and create a tender coating.

   Tip: The Sichuan peppercorn oil intensifies the signature tingling sensation of the mala flavor profile.
4. 4Mix and marinate

   

   Using gloved hands, thoroughly knead and massage the dry spices and liquid marinades into the chicken pieces until they are evenly coated. Finally, pour a little cooking oil over the chicken to lock in the juices, cover the bowl, and let it sit to marinate for at least 3 hours.

   Tip: Massaging the meat helps tenderize it and ensures the savory and spicy flavors penetrate deeply.
5. 5Prepare the peanut butter sauce

   

   In a separate container, combine the peanut butter, apple cider vinegar, garlic powder, a drizzle of honey, and a splash of clean water. Stir everything together until the mixture becomes smooth, rich, and mellow.

   Tip: If the sauce is too thick, gradually add small amounts of water until you reach the desired consistency for drizzling over the burger.
6. 6Blanch the garlic slices

   

   To start making the crispy garlic chips, blanch the sliced garlic in a small pot of boiling water along with a splash of white vinegar. Cook briefly until the garlic turns whitish in color, then scoop it out and drain well before frying.

   Tip: Blanching the garlic in vinegar water removes its harsh rawness and helps it crisp up beautifully when fried.
7. 7Fry the Garlic Slices

   

   Place the blanched garlic slices into a wire mesh strainer and submerge them in oil heated to 180 degrees. Fry for about two minutes until they turn a golden, crispy color, then remove them from the oil.

   Tip: Blanching the garlic before frying helps it crisp up evenly without burning too quickly.
8. 8Coat the Chicken with Flour

   

   Take the long-marinated chicken drumstick tendon and coat it thoroughly in dry frying flour, ensuring every part is evenly covered. Gently shake off any excess flour before the next step.

   Tip: Press the flour lightly onto the surface to create a craggy, extra-crunchy crust when fried.
9. 9Deep Fry the Chicken

   

   Carefully place the flour-coated chicken piece into a deep fryer basket filled with oil heated to 180 degrees. Fry for four minutes until golden brown and crispy, then remove.

   Tip: Maintain the oil temperature consistently to ensure the exterior becomes ultra-crispy while keeping the meat juicy inside.

Storage & Reheating

Burn It Off

Frequently Asked Questions