Karaage Chicken Burger with Sriracha Mayo
There is a reason karaage chicken burgers have taken over cafe menus across Australia. The contrast of shatteringly crispy fried chicken, a soft milk bun, and a creamy spiced mayo is almost impossible to resist. This is our take on the classic — and the secret is simple: Gold Gourmet Sriracha Mayo.
Why Sriracha Mayo Works Here
Most sriracha mayo recipes ask you to mix your own from scratch. Gold Gourmet Sriracha Mayo is made with whole egg, real chilli and zero artificial colours or flavours. It delivers the kind of depth you would normally need a restaurant kitchen to replicate, and it does all the heavy lifting so the burger needs nothing else.
Ingredients (Serves 2)
2 chicken thighs, boneless skin-on
3 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1 tsp grated fresh ginger
1 garlic clove, minced
1/2 cup potato starch (or cornflour)
Vegetable oil for frying
2 milk buns, toasted
Shredded white cabbage
Sesame seeds
Gold Gourmet Sriracha Mayo — generous, do not hold back
Gold Gourmet Japanese Style Mayo — for the base spread
Method
1. Combine soy sauce, mirin, sesame oil, ginger and garlic in a bowl. Add chicken, coat well, and marinate for at least 2 hours. Overnight gives even better results.
2. Remove chicken from marinade and lightly dust in potato starch. Shake off any excess — you want a thin, even coat rather than a heavy crust.
3. Heat oil to 175 degrees C in a heavy-based pan. Fry chicken for 5 to 6 minutes per side until deep golden and cooked through. Drain on a rack.
4. Toast your buns. Spread Japanese Style Mayo on the base, pile on shredded cabbage, add the chicken, then drizzle generously with Sriracha Mayo. Finish with sesame seeds and the top bun.
Tips
Potato starch gives a lighter, crisper result than plain flour. Worth sourcing from an Asian grocer.
Thigh meat stays juicier than breast under high heat. Do not substitute.
The double-mayo technique — Japanese Style on the base, Sriracha on top — is what separates this burger from the ordinary.