Homemade Korean fried chicken burger featuring twice-fried chicken thighs seasoned with garlic and ginger, coated in a crispy crust, and tossed in a sweet, spicy gochujang-based sauce. Topped with cabbage slaw, pickled cucumbers, and fresh herbs on a toasted potato bun.
garlicfinely grated for marinating chicken~2-3 clovesest.
gingerfinely grated for marinating chicken~1 tbspest.
salt~½ tspest.
fresh ground black pepper~¼ tspest.
peanut oilor other neutral-flavored oil, for making sauce and frying chicken~1½ cupsest.
garliclarge quantity, for sauce~½ cupest.
rice wine vinegarfor sauce~2 tbspest.
gochujang
fermented Korean chili bean paste
~3-4 tbspest.
ketchup~2 tbspest.
hot honey~1 tbspest.
waterto thin the sauce~¼ cupsest.
soy sauceKorean soy sauce preferred, but Japanese or Chinese soy sauce may be substituted~1 tbspest.
rice wine vinegarfor pickling liquid~3 tbspest.
waterfor pickling liquid~¼ cupsest.
sugarfor pickling liquid~1 tbspest.
saltfor pickling liquid~½ tspest.
Telegraph cucumbersseeded and sliced for pickling~2-3 piecesest.
gochugarufor slaw dressing~1 tbspest.
hot honeyfor slaw dressing~½ tbspest.
rice wine vinegarfor slaw dressing~1 tbspest.
sesame oilfor slaw dressing~2 tspest.
soy saucefor slaw dressing~2 tspest.
Napa cabbage (wombok)finely chopped for slaw~¼ headsest.
spring onionsfinely sliced for slaw~2-3 piecesest.
garlic chivesordinary chives or omit if unavailable~½ cupest.
potato starch50% of total breading mixture50
wheat flour50% of total breading mixture, may substitute rice flour or use all potato starch for gluten-free50
eggsfor coating chicken2
potato rollsfor burger buns4
butterfor toasting buns~2 tbspest.
mayonnaisefor topping the burger~3-4 tbspest.
Steps
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1
Combine chicken thighs in a bowl with finely grated garlic and ginger. Season with salt and fresh ground black pepper, mix well, and refrigerate for about one hour.
2
Heat peanut oil in a saucepan over low heat. Sauté a large amount of garlic until fragrant, add salt, then pour in rice wine vinegar to burn off some of the acidic flavour.
3
Stir in gochujang, then add ketchup and hot honey. Add a little water to adjust consistency, then pour in soy sauce. Bring to a simmer and cook for 10 to 15 minutes, using a spatula to scrape the sides to prevent caramelization.
4
In another saucepan, combine rice wine vinegar and water with sugar and salt. Bring to a simmer until sugar and salt dissolve.
5
Slice seeded cucumbers and pour the hot pickling liquid over them, ensuring full submersion. Let cool to room temperature.
6
Finely chop Napa cabbage and finely slice spring onions at an angle. Cut garlic chives into approximately 1 cm pieces. Combine all vegetables in a bowl.
7
In a jar, whisk together gochugaru, hot honey, rice wine vinegar, sesame oil, and soy sauce to make the slaw dressing. Set aside until ready to use.
8
Mix potato starch and wheat flour in equal parts (or use all potato starch or rice flour for alternatives), and set aside.
9
Beat two eggs into the marinated chicken and stir well until the chicken is completely coated with egg mixture.
10
Coat each piece of chicken in the flour mixture using one wet hand and one dry hand. After the first coating, dip again in the egg mixture, then coat a second time in flour to achieve a double crust.
11
Heat oil to 150°C (it will reach 160°C during cooking). Fry the coated chicken in batches of about two pieces at a time for 5 to 6 minutes until the batter is set but the chicken is not fully cooked through. Drain and rest.
12
Increase oil temperature to 190°C. Return the rested chicken to the hot oil and fry until golden and crispy, fully cooked through. Drain well.
13
Toss the prepared vegetables with the slaw dressing, coating evenly.
14
Drain the pickled cucumbers and transfer to a separate container to avoid excess liquid when assembling.
15
Butter both sides of potato rolls and toast in a medium-heat pan until golden and crispy to create a moisture barrier.
16
Ensure the sauce is warm. Brush the sauce generously onto the fried chicken using a pastry brush (or dunk if preferred), coating all sides evenly.
17
Layer the toasted bottom bun with coleslaw, then pickled cucumbers. Top with the sauce-coated fried chicken. Spread a little mayonnaise on the top bun for creaminess and close the burger.
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