Hong Kong burger

Name: Hong Kong burger
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 1/4 cup hoisin sauce; 3 tbsp chilli sauce; 4 leaves salad; 300 g all-purpose flour + 2 tbsp more for dusting; 1 1/2 tsp instant yeast; 2 tbsp sugar; 150 g water and 20 ml if needed; 1 pinch salt; 4 chicken breasts boneless and skinless; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1/2 cup flour; 2 large eggs beaten; 2 cups Panko bread crumbs; Vegetable oil for frying

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

Serves 4 servings

1/4 cuphoisin sauce
3 tbspchilli sauce
4 leavessalad
Chinese steamed buns:
300 gall-purpose flour + 2 tbsp more for dusting
1 1/2 tspinstant yeast
2 tbspsugar
150 gwater and 20 ml if needed
1 pinchsalt
Chicken katsu:
4chicken breasts boneless and skinless
1/2 tspkosher salt
1/2 tspground black pepper
1/2 cupflour
2large eggs beaten
2 cupsPanko bread crumbs
Vegetable oil for frying

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Steps

45 minutes

1

Chinese steamed bun:
Prepare warm water around 35ºC and met the sugar in. Mix the yeast with the water. Mix well and set aside for around 5 minutes.
2

Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
3

Knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. You can simple kneading with dough with a stand mixer.
4

Cover the bowl and let the dough rest for around 1 hour or until the dough ball double in size.
5

When the dough is double in size, get the dough ball out, dust the board and re knead the dough for 3 - 4 minutes until the dough becomes almost smooth again. Divide the dough into 2 parts, keep kneading and shape each part into 1 inch thick long log.
6

Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
7

Add cold water to the wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
8

Use a high heat to bring the water to a boil and continue to steam for around 20 to 25 minutes.
9

Remove the heat and wait for around 5 minutes before opening the lid. Let it cool.
10

Heat the vegetable oil and fry the cool steamed bun until golden brown.
11

Chicken Katsu:
Slice the chicken breast into 3 slices. Using a mallet pound the chicken to an even thickness, about 1/2 inch thick then season with salt and pepper and coat with flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for 20 minutes in the fridge before frying.
12

Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4 - 5 minutes on each side.
13

To make a burger:
Slice all the fried steamed bun into 2 pieces and spread hoisin sauce and chilli sauce on each side.
14

Cut the chicken katsu and put the chicken pieces in to the half of bun with hoisin sauce.
15

Put the 4 salad leaves on to of the chicken and top with the other half of bun like a burger.
16

Serve the burger with extra hoisin and chilli sauce as a dipping sauce (optional).

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Cooksnaps

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Santy Coy @chefsantycoy

on October 11, 2021 16:42

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!