Kung Pao Chicken Burgers

Name: Kung Pao Chicken Burgers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 1½ lb (680 g) ground chicken thigh, cold, straight from the fridge; ½ cup (30 g) panko breadcrumbs; 1 tbsp (20 g) hoisin sauce; 1 tbsp (15 ml) soy sauce; 2 cloves (8 g) garlic cloves, finely grated or minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; ¾ tsp (4 g) kosher salt; 1½ tsp (3 g) whole Sichuan peppercorns, toasted and ground (about 1 tsp ground); two-thirds goes in the patties, one-third in the sauce; 2 tbsp (30 ml) neutral oil such as canola or avocado oil, divided: 1 tbsp for searing, 1 tbsp for the sauce; 2 tbsp (40 g) hoisin sauce; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) Chinkiang black vinegar; 2 tsp (8 g) granulated sugar; 2 tsp (6 g) cornstarch; ¼ cup (60 ml) water; 1 tsp (5 ml) toasted sesame oil; 8 chilies (6 g) small dried red chilies (such as chiles de árbol), snipped into ½-inch (1 cm) pieces, seeds shaken out; 3 cloves (12 g) garlic cloves, thinly sliced; 1 tbsp (6 g) fresh ginger, peeled and finely minced; ½ cup (70 g) roasted unsalted peanuts, roughly chopped; 4 buns (280 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened; ¼ cup (60 g) mayonnaise; 1 tsp (5 g) chili garlic sauce; ½ medium (150 g) English cucumber, cut into thin rounds; 4 scallions (60 g) scallions, white and light green parts finely chopped for the patties; dark green parts thinly sliced for topping; ¼ cup (8 g) fresh cilantro leaves, loosely packed (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared chicken patties spiced with toasted Sichuan peppercorn and hoisin, glazed in a glossy sweet-tangy kung pao sauce with crunchy peanuts and dried chilies, then stacked on toasted brioche with cool cucumber and spicy mayo.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken thigh, cold, straight from the fridge
½ cup (30 g) panko breadcrumbs
1 tbsp (20 g) hoisin sauce
1 tbsp (15 ml) soy sauce
2 cloves (8 g) garlic cloves, finely grated or minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
¾ tsp (4 g) kosher salt
1½ tsp (3 g) whole Sichuan peppercorns, toasted and ground (about 1 tsp ground); two-thirds goes in the patties, one-third in the sauce
2 tbsp (30 ml) neutral oil such as canola or avocado oil, divided: 1 tbsp for searing, 1 tbsp for the sauce
For the kung pao sauce
2 tbsp (40 g) hoisin sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Chinkiang black vinegar
2 tsp (8 g) granulated sugar
2 tsp (6 g) cornstarch
¼ cup (60 ml) water
1 tsp (5 ml) toasted sesame oil
8 chilies (6 g) small dried red chilies (such as chiles de árbol), snipped into ½-inch (1 cm) pieces, seeds shaken out
3 cloves (12 g) garlic cloves, thinly sliced
1 tbsp (6 g) fresh ginger, peeled and finely minced
½ cup (70 g) roasted unsalted peanuts, roughly chopped
To serve
4 buns (280 g) brioche hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
¼ cup (60 g) mayonnaise
1 tsp (5 g) chili garlic sauce
½ medium (150 g) English cucumber, cut into thin rounds
4 scallions (60 g) scallions, white and light green parts finely chopped for the patties; dark green parts thinly sliced for topping
¼ cup (8 g) fresh cilantro leaves, loosely packed (optional)

Equipment (7)

12-inch (30 cm) heavy skillet, cast iron or stainless steel
Small spice grinder or mortar and pestle
Instant-read thermometer
Medium mixing bowl
Small bowl for the sauce
Plate or small baking sheet lined with parchment paper
Fish spatula or wide spatula

Steps

Before you start

Buy ground chicken thigh (or ground chicken labeled 90% lean or less). Very lean breast meat makes dry burgers.
Keep the ground chicken in the fridge until you are ready to mix. Cold meat shapes more easily and stays juicy.
Chinkiang black vinegar gives the best flavor. See substitutions if you don't have it.
Read the timing: the shaped patties need 15 minutes in the fridge, so make the sauce and toppings during that time.

1
Toast spices and peanuts
- Set a dry 12-inch (30 cm) skillet over medium-low heat.
- Add the Sichuan peppercorns and toast, shaking the pan often, for about 2 minutes.
- Tip them onto a plate, then add the chopped peanuts to the pan and toast for 2 to 3 minutes.
- Move the peanuts to a bowl.
- Let the peppercorns cool for 1 minute, then grind them to a fine powder in a spice grinder or mortar.
- Set aside two-thirds for the patties and one-third for the sauce.
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Ready when: Peppercorns smell citrusy and floral; peanuts are lightly golden and fragrant.
Tip: Don't walk away. Peppercorns and chopped peanuts turn bitter quickly when scorched.
2
Whisk the sauce
- In a small bowl, whisk the 2 tbsp hoisin, 2 tbsp soy sauce, black vinegar, sugar, cornstarch, water, sesame oil, and the one-third portion of ground Sichuan pepper until the cornstarch is fully dissolved with no lumps.
- Set aside.
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Ready when: The mixture looks smooth and uniformly brown with no cornstarch clumps at the bottom.
3
Mix the patty mixture
- In a medium bowl, combine the cold ground chicken, panko, 1 tbsp hoisin, 1 tbsp soy sauce, grated garlic, grated ginger, salt, the chopped scallion whites and light greens, and the two-thirds portion of ground Sichuan pepper.
- Use your hands to mix just until evenly combined and slightly tacky, about 30 seconds.
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Ready when: No streaks of seasoning remain, and the mixture holds together when squeezed.
Tip: Overmixing makes chicken patties rubbery. Stop as soon as the seasonings are distributed.
4
Shape and chill patties
- Divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- Wet your hands lightly and shape each into a patty about 4½ inches (11 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple in the center of each with your thumb.
- Set them on a parchment-lined plate, cover, and refrigerate for 15 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The center dimple stops the patties from puffing into domes as they cook.
5
Prep the toppings
- While the patties chill, stir the mayonnaise and chili garlic sauce together in a small bowl.
- Slice the cucumber into thin rounds.
- Thinly slice the dark green scallion parts.
- Pick the cilantro leaves, if using.
- Chop the peanuts if you haven't already, and have the sauce, chilies, garlic, and ginger within reach of the stove.
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Tip: The sauce comes together in under 3 minutes, so have everything prepped before you start it.
6
Sear the pattiesOven 165°F / 75°C
- Wipe out the skillet and heat 1 tbsp oil over medium-high heat until it shimmers.
- Add the patties and cook without moving for 2 minutes to form a brown crust.
- Reduce the heat to medium and cook 3 more minutes.
- Flip, then cook another 4 to 5 minutes.
- Check that the center reads 165°F (74°C) on an instant-read thermometer.
- Move the patties to a clean plate and tent loosely with foil.
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Ready when: Deep golden-brown crust on both sides and an internal temperature of 165°F (74°C); juices run clear.
Tip: Press the patties only once when they hit the pan. Pressing later squeezes out the juices.
7
Toast the buns
- Wipe the skillet with a paper towel, leaving the browned bits behind if the pan is not scorched.
- Spread the softened butter on the cut sides of the buns.
- Place them cut-side down in the skillet over medium heat and toast for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and slightly crisp.
Tip: Toasting creates a barrier that keeps the saucy patty from making the bun soggy.
8
Make the kung pao glaze
- Return the skillet to medium heat and add the remaining 1 tbsp oil.
- Add the snipped dried chilies and stir for 15 to 20 seconds until they darken slightly and smell toasty.
- Add the sliced garlic and minced ginger and stir for 15 seconds.
- Re-whisk the sauce, since the cornstarch settles, and pour it in.
- Simmer, stirring constantly, for 1 to 2 minutes.
- Remove from the heat and stir in the toasted peanuts.
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Ready when: The sauce is glossy, bubbling, and thick enough to coat a spoon; the chilies are deep red, not black.
Tip: If the chilies turn black, they will taste bitter. Lower the heat or start over with fresh ones.
9
Assemble and serve
- Spread spicy mayo on the cut sides of the bun tops and bottoms.
- Layer cucumber rounds on each bottom bun, then add a patty.
- Spoon the glaze and peanuts generously over each patty.
- Top with sliced scallion greens and cilantro, if using, then add the bun tops.
- Serve right away while the buns are crisp and the patties are hot.
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Tip: Serve with extra napkins. The glaze is sticky and the peanuts like to escape.

Good to know

Tips

Sichuan peppercorns cause a tingly, numbing feeling on the tongue (málà). Start with the listed amount; you can add more to the glaze next time.
Cornstarch settles quickly, so always re-whisk the sauce right before it goes into the pan.
Use a thermometer. Ground chicken must reach 165°F (74°C), and it is easy to overcook past that when you guess.
For a milder burger, shake out all chili seeds and use only 4 dried chilies, or leave out the chili garlic sauce in the mayo.

Make ahead

Shape the patties up to 24 hours ahead, cover, and refrigerate on a parchment-lined plate. Toast and grind the Sichuan peppercorns and whisk the sauce (without cooking it) up to 2 days ahead and refrigerate; re-whisk before using. Mix the spicy mayo up to 3 days ahead.

Storage & reheating

Best eaten right away. Store leftover cooked patties and glaze separately in airtight containers in the fridge for up to 3 days. Reheat patties in a covered skillet over medium-low heat for 4 to 5 minutes until hot (165°F / 74°C), and warm the glaze in a small pan with a splash of water. Uncooked shaped patties freeze well for up to 2 months, separated with parchment; thaw overnight in the fridge before cooking. Assembled burgers do not keep well at room temperature, so don't leave them out more than 2 hours.

Substitutions

Chinkiang black vinegar → Rice vinegar plus ½ tsp extra soy sauce, or balsamic vinegar. Chinkiang vinegar is malty and slightly sweet; rice vinegar will taste brighter and sharper.
ground chicken thigh → Ground turkey thigh or ground pork. Cook turkey to 165°F (74°C); pork to 160°F (71°C). Ground breast is too lean unless you add 1 tbsp extra oil to the mix.
roasted unsalted peanuts → Roasted cashews. Toast them as in step 1 and chop them the same way. Avoid for a peanut-allergy swap if cross-contact is a concern.
small dried red chilies (such as chiles de árbol) → ½ tsp red pepper flakes. Add with the garlic and ginger instead of frying separately. The heat will be sharper and less smoky.