Bak Kwa Burger

Lately I had been under the weather; my arthritis is getting worse as my age is catching up. I know I really need the time to take some serious rest. But I feel like by concentrating on my updating my website and thinking about recipes, actually ease the pain for a bit. This website is indeed something I had built from scratch. Anyway, I posted this burger more than a couple of weeks ago on Instagram and finally the recipe is here.

My daughters said this burger looks like the Disney's animation Wall-E. Lots of my InstaFam said it looks like an Owl tho. As soon as they said that, it does looks like Wall-E and an Owl. What do you think this burger looks like?

You must be wondering how the idea of this burger came about. As I was making Bak Kwa or Bah Kwa or Chinese BBQ Chicken Jerky for Chinese New Year, I had been craving for the burger I had when I was in Malaysia, Bukit Bintang, Kuala Lumpur. This is the burger I was so craving for.

The sandwich consists of bak kwa, meat floss, cucumber and a smokey sweet spicy sauce. I know I need this make this sandwich for my cravings. I decided to make my own meat floss from chicken breast as I wanna control the flavors. However, I couldn't get such fine strains as they were selling. It only shows this is as far as human hands can achieve? If you have a way to make such fine strains of meat floss at home, please kindly let me know.

As for the sauce, I used LaoGanMa's spicy chili crisp and apricot compote to tackle the same kinda taste as the sandwich I had. It doesn't require any rocket science. Lol! Anyway, I really hope you will use any leftover CNY's bak kwa or meat floss to make this burger.


(Make 4 burgers)

  • Chicken Floss:

  • Granulated Sugar, 20g

  • Fish Sauce, 1/8 Cup

  • Onion Powder, Pinch

  • Garlic Powder, Pinch

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Chicken Breast Skinless Boneless, 250g

  • Canola / Peanut / Vegetable Oil, 1 TBSP

  • Chili Flakes, Pinch

  • Bullhead BBQ Sauce, 1 TBSP

  • Burgers:

  • LaoGanMa's Spicy Chili Crisp, 2 TBSP

  • Apricot Compote, 2 TBSP

  • Mantou, 4

  • Bak Kwa / Chinese BBQ Chicken Jerky, 8 Slices

  • Cucumber Stripped, 8 Strips


  • Cast Iron Skillet / Pan


  1. Please visit my "Bah Kwa" page for the recipe.

  2. Please visit my “How To Make Mantou / Bao / Turnover Bao" page for mantou recipe.

  3. Prepare the chicken floss.

  4. In a shallow bowl, add sugar, fish sauce, onion, garlic powder, salt and pepper.

  5. Mix to combine well and until the sugar has dissolved.

  6. Add in the chicken.

  7. Make sure the chicken is well coated with the marinade.

  8. Cover with cling film and set aside chilled in the fridge.

  9. Marinade for at least 4 hours or until overnight.

  10. In a skillet over medium heat, add oil.

  11. As soon as the oil is heated up, add in the chicken and the marinade.

  12. Sear until bottom is lightly brown.

  13. Flip and continue cooking until the other side is browned as well.

  14. Remove from heat and transfer the chicken onto a plate.

  15. Do not discard the leftover liquid that is in the skillet.

  16. Pass it thru a strainer and into a bowl.

  17. Discard the residue and set the liquid aside.

  18. *The leftover liquid will be used at a later stage.*

  19. Using 2 forks and shred the chicken breast into fine shreds.

  20. Return the shredded chicken back into the same skillet over medium heat.

  21. Add in chili flakes and bbq sauce.

  22. Saute until well combine.

  23. Add in the leftover liquid from earlier on.

  24. Saute until well combine.

  25. Continue cooking until the chicken shreds is dry, light and fluffy.

  26. It should take about 30 mins.

  27. Stir occasionally to prevent burning.

  28. Remove from heat and set aside.

  29. In a small bowl, add chili crisp and apricot compote.

  30. Stir to combine well. This will be the sauce.

  31. To make the apricot compote, place 250g of apricots (fresh, washed, halved and pitted) in a medium sauce pot. Add 1/8 cup of water and about 1/8 cup of granulated sugar (adjust to preference). Add in a stick of cinnamon and 1 clove. Stir to combine well and until the sugar has dissolved. Bring to a slow simmer. Reduce the heat to low. Cover and simmer for 5 to 10 mins.

  32. Assemble the burger.

  33. Slice the mantou in halves.

  34. Spread the sauce onto the halves.

  35. Place 2 slices of bak kwa over the top.

  36. Top it off with the chicken floss.

  37. Twirl 2 strips of cucumber and place them on top of the floss.

  38. *To make cucumber strips, simply use a potato peeler and run it across on a cucumber.*

  39. Cover with the other half of the mantou.

  40. Repeat the process for the remaining burgers.

  41. Serve immediately.

#肉干 #bakkwa #bahkwa #chinesenewyear #anythinginbetween

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