Crispy Burger King Chicken Fries Copycat Recipe | Chef Joshua Weissman

Ingredients

• KitchenAid Stand Mixer
• Meat Grinder
• Staub Cast Iron 5.5-qt Round Cocotte
• ½ cup (120g) ketchup
• 3 Tbsp (45mL) Worcestershire sauce
• 2.5 (28g) Tbsp dark brown sugar
• 2 tsp (10g) garlic powder
• 1.5 tsp (8g) fine sea salt
• 1 Tbsp (15mL) distilled white vinegar
• 2 Tbsp (30mL) honey
• Pinch of MSG
• 1 Tbsp (15mL) of your favorite hot sauce
• ½ cup (120g) yellow mustard
• ½ cup (120g) mayonnaise
• 1 Tbsp (15g) chili crisp or chili oil, optional
• 1 lb (454g) boneless skinless chicken breast, cut into long strips
• ¼ lb (113g) chicken skin, roughly chopped
• 4 tsp (20g) garlic powder, divided
• 1.75 tsp (8g) MSG, divided
• 4 tsp (20g) kosher salt, divided
• 1 tsp (5g) ground white pepper
• 1 tsp (5g) granulated sugar
• 1 cup (250g) all-purpose flour
• 2 tsp (10g) Spanish paprika
• 2 large eggs
• 1 Tbsp (15mL) water
• 1 cup (112g) panko bread crumbs
• 3.5 quarts (3.3L) vegetable oil