Burger King Sauces

Burger King Sauces

The answer is kinda. Burger King offers only six sauces: Honey Mustard, Ranch, Sweet and Sour, Buffalo, Barbecue, or Zesty, while Mickey D's has a list that includes everything other than Ranch and has a few others, including Chipotle Barbecue Sauce. And what about calories

Mustard honey


  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice (or distilled white vinegar)
  • 1/4 teaspoon cayenne pepper


Combine all the ingredients together and serve!

Store in an airtight container, refrigerator, for up to 2 weeks.

Ranch recipe


  • ½ cup sour cream
  • ¼ to ½ a cup of butter, depending on your preference
  • 2 tablespoons mayonnaise
  • 1 teaspoon minced parsley
  • 1 tablespoon crushed cilantro or fresh dill, or a mixture of these
  • 1 tablespoon ground chives
  • 1 garlic clove, pressed or ground
  • 1 to 2 teaspoons fresh lemon juice, to taste
  • ½ A teaspoon of fine salt
  • Fresh black pepper, to taste

To do

In a bowl, combine sour cream, ¼ cup cup butter, mayonnaise, fresh herbs, garlic, one teaspoon of lemon juice, salt and 5 twists of black pepper. Combine integration.

Taste, then add to ¼ a cup of plenty of milk if you wish a small, glamorous consistency. Add one teaspoon of lemon juice if you would like more zing, and / or more pepper to kick the notch.

This dressing tastes very fast and is much better after a 10 minute break. Use as desired, and store the rest in the refrigerator, covered, for 5 to 7 days.

Sweet and sour chicken



  • 1 1/2 kg chicken breasts cut into 1 chunks
  • 1 / 2 cup starch
  • 2 beaten eggs
  • Flour 1 / 4 cup flour
  • Fry olacanola oil
  • Hun 1 cups of pineapple cup
  • 1 red pepper to 1 ounces 
  • 1 green peppers take 1 piece 
  • Onion1/2 yellow onions cut into 1 connectors
  • 1 / 2 cup sugar
  • 1 / 4 cup brown sugar
  • 1 / 2 cup apple cider vinegar
  • 1 / 3 cup of ketchup
  • 4 teaspoons reduce sodium soy sauce
  • 2 cloves crushed


To make the sauce, combine the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic in a small bowl.

Pour enough canola oil into a Dutch oven or frying pan from the bottom about an inch to an inch and a half.

Heat the oil over medium heat, over medium heat, and cook the chicken until brown for about 2-3 minutes.

Put the cornstarch in a large ziplock bag.

Place the chicken pieces in a large ziplock bag and shake until all the pieces are tightly wrapped.

Put the pieces in the egg, then add the flour before adding to the hot oil.

Cook the chicken for 2-3 minutes, until cooked through.

Remove from the cookie sheet (no paper towels!) And continue cooking all the chicken pieces.

When you have finished cooking remove everything except a tablespoon of oil.

Add the black pepper, onion and pineapple and cook for 1-2 minutes, until tender tender.

Add the sauce back and reheat to slice and cook for 30 seconds to help the garlic warm up.

Add the chicken pieces and reheat until the sauce thickens and cracks.

Serve immediately, with optional seeds of sesame seeds or green onions.

Sweet and sour sauce


  • 1 tablespoon cornstarch (about 1/4 ounce; 7g)
  • 1 teaspoon (15ml) water
  • 2/3 cup (160ml) pineapple juice
  • 1/3 cup (80ml) rice vinegar
  • 1/3 cup (74g) light brown sugar
  • 3 tablespoons (45ml) ketchup
  • 1 teaspoon (15ml) soy sauce
To do

In a small bowl, mix the cornstarch with the water. Set aside

In a saucepan, combine the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Add the cornstarch slurry and cook until stiff, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.



  • Vegetable oil 
  • 1 medium onion, finely diced 
  • 3 garlic cloves, minced 
  • 3 tablespoons new ginger, minced 
  • 1 cup ketchup 
  • 1/3 cup refined white vinegar 
  • 1/3 cup tamarind puree (see Note) 
  • 1/3 cup unsulphured molasses 
  • Spot of sugar 
  • 3 tablespoons entire grain mustard 
  • 1/4 teaspoon cayenne pepper 
  • 2 teaspoons garam masala 
  • Salt and newly ground dark pepper 
  • Four 6-ounce skinless, boneless chicken bosom parts


Section 1

In a skillet, heat three tablespoons of oil. Add the onions and cook over medium heat until clear, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard and cayenne and heat over low heat, mixing, until reduced to 1/4 cups, five minutes. Combine the garam masala and season with salt and black pepper.

Section 2

Light the grill. Grease the chicken with seasoning and season with salt. Barbecue on high heat, turn once, until cooked about, 7 minutes. Stir with the sauce and barbecue over low heat, brushing and turning, until wrapped, 4 minute and serve.

Burger king chicken sandwitch


  • Browning oil (2 to 4 cups canola or vegetable) 
  • ⅓ cup super hot sauce 
  • ⅓ cup water 
  • 1 enormous egg, beaten 
  • 1 cup universally handy flour 
  • 2 tablespoon cayenne pepper 
  • 1 teaspoon dark pepper 
  • 1 teaspoon onion powder 
  • 1 teaspoon paprika 
  • ¼ teaspoon garlic powder 
  • 4 boneless, skinless chicken bosoms (managed to accommodate your buns, each around ½-inch in thickness) 
  • 4 burger buns 
  • 4 tablespoon mayonnaise 
  • 8 cuts tomato 
  • 6 to 8 cuts green leaf lettuce 


Hotness browning oil in a profound fryer or Dutch stove, or utilize an enormous substantial base griddle. 

Join the hot sauce, water, and beaten egg in a shallow bowl that will accommodate your chicken bosoms. 

In a subsequent shallow dish, join the generally useful flour, cayenne pepper, dark pepper, onion powder, paprika, and garlic powder. 

In the event that your chicken bosoms are thick, cut them butterfly-style down the middle or utilize a meat tenderizer and pound until more slender. Trim to fit buns. 

Dig the chicken bosoms by beginning in the fluid blend, covering the two sides of every chicken bosom, then, at that point, move into the flour combination. 

When the two sides of the chicken are covered in flour, they can be set onto a plate or rack while you cook in groups (if necessary dependent on fryer or container size). 

Profound fry the chicken pieces for 8 to 12 minutes or saute for 3 to 5 minutes for every side until the chicken has an inner temperature of 165 degrees. 

Eliminate seared chicken to a paper towel-lined plate or plate. 

Toasting the buns is discretionary yet suggested. 

Gather your sandwiches by spreading mayo on both the top and base bun, then, at that point, place the chicken bosom on the base bun. Add 2 cuts of tomato and leaf lettuce, then, at that point, close the sandwich with the top bun. 

Serve and enjoy it.

Chicken Fries


  • 2 enormous eggs, gently beaten 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 1/4 to 1/2 teaspoon cayenne pepper 
  • 2 cups finely squashed furrowed potato chips 
  • 1 cup panko bread morsels 
  • 1/2 cup ground Parmesan cheddar 
  • 2 boneless skinless chicken bosoms (6 ounces each), cut into 1/4-inch-thick strips


Rotate the stove to 400 °. In a shallow season, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine the chips, slices of bread and cheddar. Dunk chicken in egg mixture, then, when mixing the potato mixture, with a tap to help cover the next. Move to a wire wrap mounted on a warm chemical sheet. Heat until light brown, 12-15 minutes

Fried chicken Song

"Chicken Dance", alternatively called Bird Song, Birdie Song, Bird Dance or Chicken Song, oom-pah tune; its related dance dance is currently a modern dance throughout the Western world. The music was composed by accordion player Werner Thomas of Davos, Switzerland, in the 1950honey

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