Wash the chicken, then pat dry with a paper towel, then season the chicken with salt and pepper on both sides.
In a small bowl, beat the egg using a fork.
In another small bowl, mix flour, cornflour and garlic powder.
Now, dip the chicken in the egg then in the flour (make sure they are well covered with the flour).
Heat the oil in a skillet or saucepan over medium heat. Add the chicken thighs and fry for 5-6 minutes on each side or until golden brown.
Remove from the heat, drain off the excess oil on a paper towel.
Assembling the chicken burger sandwiches
Spread butter inside the burger buns.
Add lettuce. Top it with a chicken thigh.
Top it with a chicken thigh.
Add 1 or 2 slices of pickled cucumber.
Add some grated carrots and drizzle with sriracha sauce, then serve.
Deep fry the chicken covering the whole part so the inside will also be cooked. In all situations, the internal temperature of the chicken should be 75°C/165°F. Take into account that once the chicken is withdrawn from the oil, the heat will somehow continue its cooking time.
Heat the cooking oil thoroughly before adding in the chicken thighs so that the meat and flour mixture won't stick to the pan.
Use oil with a high smoking point. I highly advise not to use olive oil for this recipe because it has a low smoking point.
Wash the vegetables thoroughly. You can add tomatoes and onions for extra spice and give more nutrition to your burger.
You can use a paper towel to lessen the oil remaining in the chicken, or you can just put the fried chicken on a wire rack to reduce the oil.
To prevent a soggy bread texture, you should let the fried chicken cool down for a few minutes before sandwiching it on the burger buns.