Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to reproducing foods from our eight day trip traveling through Taipei Taiwan with a dive into the wonderful, weird, and wildly confusing world of burgers that I came across in my travels. Now, I'd like to stop right here because I am well aware that the sandwich pictured in the thumbnail of this video is not, in fact, a burger at all, but a fried chicken sandwich. More specifically, it is an orange chicken sando found at a popular burger chain found in and around Taiwan and Japan known as Mosburger. As we'll discover in a moment however, during our travels through Taipei, we discovered that in Taiwan, literally any sandwich served inside of a burger bun, is considered a burger. Which I personally find comical and amazing.

So! In any case, those following along with this channel may recall that we already did a few different variations on orange chicken a few months back inspired by the original orange chicken found at Panda Express, meaning that we of course will be drawing a good amount of inspiration from these recipes. To round this all off finally, we'll also be taking a closer look at deep-frying methods, more specifically those relating to wet batters like our tempura batter today, and how these need to be adjusted when frying whole chicken thighs, as opposed to chicken wings or popcorn chicken. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 1/4 head cabbage

  • 4 medium chicken thighs

  • 4 brioche buns

  • kewpie mayo

  • 64 oz fryer oil

  • peanut oil

INGREDIENTS (tempura batter)

  • 1 egg

  • 1/4 cup corn starch

  • 1/4 cup AP flour

  • 1/4 cup soda water

INGREDIENTS (glaze)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp sesame oil

  • 4 tbsp rice vinegar

  • 2 tbsp white sugar

  • 2 tbsp chili crisp oil

  • 1/2 cup orange juice

PREP

  • CRUSH and mince the garlic, set aside

  • MINCE the ginger, set aside

  • SLICE the cabbage into thin slices, set aside

  • COMBINE all tempura batter ingredients and whisk until a smooth batter forms, then add the chicken thigh and toss to coat

  • COMBINE all glaze ingredients and mix to combine

ON THE STOVE

  • HEAT the fryer to 350F then add the chicken thigh 2 pieces at a time and fry for 2-3 minutes until lightly golden

  • REMOVE the chicken to a dry rack and let cool for 5 minutes

  • REHEAT the fryer, then add the chicken back 2 pieces at a time and fry until deeply golden brown and 160F internally

  • REMOVE the fryer oil, heat the wok as hot as possible, add 2 tbsp peanut oil and long yao

  • ADD the garlic and ginger, then saute for 15 seconds until fragrant

  • ADD the glaze mixture, then reduce heat to medium low and simmer until reduced and thickened

  • REMOVE from heat, then add the chicken to the glaze mixture and toss until coated

  • ADD kewpie to the brioche bun, then shredded cabbage and orange chicken thigh

 

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