Korean Fried Chicken Burger is the ultimate and you guys just have to give it a go! It’s got the perfect balance of sweet and spicy and pairs beautifully with any sides of your choosing. I paired mine with a creamy and tangy homemade coleslaw.
How to get Tender Korean Chicken Burger ?
The key to tender burger king chicken fries is marinating your cut of chicken in buttermilk. I went ahead and chose chicken breast as it was all I could get my hands on but thighs work even better in my recipe so if you can, definitely opt for chicken thighs. For that traditional Korean Fried Chicken Burger style, I added Gochugaru to my buttermilk which is essentially Korean Red chilli flakes. I bought mine from buy local H-Mart but you can also find them on Amazon. If you can’t get a hold of this spice then great alternatives are Indian Kashmiri Chilli powder or Pul Biber/Aleppo pepper.
Video Tutorial
Ingredients
- 2 chicken breasts
- 250ml buttermilk
- 1½ tablespoon gochugaru or any form of red chilli powder and flakes
- 4 brioche buns
For the dry batter
- 6 tablespoons of cornstarch
- 6 table spoons of plain flour
- 1 tablespoon of gochugaru
- salt and pepper to taste
For the Korean fried chicken sauce
- 2 tablespoons of gochujang
- 2 tablespoons of soy sauce
- 3 tablespoons of ketchup
- 1 teaspoon honey
- 50g melted butter
Coleslaw
- 1/4 small pointed cabbage or any cabbage thinly sliced
- 1/4 small red cabbage thinly sliced
- 1 broccoli stem julienned (ensure firm when buying)
- 2 celery stalks sliced
- 2 carrots peeled grated thick
- 1 red onion finely chopped
- small bunch of coriander or dill or parsley (all work) finely chopped
- 1 tbsp Dijon mustard
- 3 tbsp light mayonnaise
- 3 tbsp soured cream / Greek yoghurt or more mayo
- 1 tbsp apple cider vinegar
- a few pinches of paprika
- salt and pepper to taste
Method For Koren Fried Chicken Burger
- Begin by butterflying your 2 chicken breasts so you end up with 4 pieces of chicken
- Add your chicken in to a dish along with the buttermilk and gochugaru, clingfilm and place in the fridge to marinate for 2-3 hours (the longer the better!)
- In a large and shallow bowl combine the ingredients for the gochujang sauce and set aside.
- To make the coleslaw combine all the ingredients for it and stir well! Place in the fridge until ready to use.
- Preheat a pot of rapeseed oil on a medium heat
- For the dry batter mix together the cornstarch, plain flour, gochugaru, salt and pepper. To batter the chicken, allow the excess wet batter to drip off of the chicken before coating in the flour mixture.Mkae sure to press the dry batter into the chicken really well and shake off the excess before putting straight into hot oil to fry.
- Fry on a medium-low heat for 7-8 minutes or until golden brown. if you’re unsure as to whether the chicken is cooked through properly then I suggest getting your hands on a cooking thermometer. The internal temperature of cooked chicken is 75º or 165ºF. I use the Salter Instant read thermometer.
- Toast the brioche buns with a little bit of butter until golden brown.
- Burger compilation: on the bottom bun add a generous amount of coleslaw, the fried chicken and top bun. Then all that’s left to do is enjoy!
If you like the look of this recipe then you should definitely check out the ones below for some more amazing dishes:
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Korean Fried Chicken Burger
This is the ultimate Korean Fried Chicken Burger and you guys just have to give it a go! It's got the perfect balance of sweet and spicy and pairs beautifully with any sides of your choosing.
Ingredients
- 2 chicken breasts
- 250 ml buttermilk
- 1½ tablespoon gochugaru or any form of red chilli powder and flakes
- 4 brioche buns
Dry batter
- 6 tablespoons of cornstarch
- 6 table spoons of plain flour
- 1 tablespoon of gochugaru
- salt and pepper to taste
Korean fried chicken sauce
- 2 tablespoons of gochujang
- 2 tablespoons of soy sauce
- 3 tablespoons of ketchup
- 1 teaspoon honey
- 50 g melted butter
Coleslaw
- 1/4 small pointed cabbage or any cabbage thinly sliced
- 1/4 small red cabbage thinly sliced
- 1 broccoli stem julienned ensure firm when buying
- 2 celery stalks sliced
- 2 carrots peeled grated thick
- 1 red onion finely chopped
- small bunch of coriander or dill or parsley any work, finely chopped
- 1 tbsp Dijon mustard
- 3 tbsp light mayonnaise
- 3 tbsp soured cream / Greek yoghurt or more mayo
- 1 tbsp apple cider vinegar
- a few pinches of paprika
- salt and pepper to taste
Instructions
- Begin by butterflying your 2 chicken breasts so you end up with 4 pieces of chicken
- Add your chicken in to a dish along with the buttermilk and gochugaru, clingfilm and place in the fridge to marinate for 2-3 hours (the longer the better!)
- In a large and shallow bowl combine the ingredients for the gochujang sauce and set aside.
- To make the coleslaw combine all the ingredients for it and stir well! Place in the fridge until ready to use.
- Preheat a pot of rapeseed oil on a medium heat
- For the dry batter mix together the cornstarch, plain flour, gochugaru, salt and pepper. To batter the chicken, allow the excess wet batter to drip off of the chicken before coating in the flour mixture.Mkae sure to press the dry batter into the chicken really well and shake off the excess before putting straight into hot oil to fry.
- Fry on a medium-low heat for 7-8 minutes or until golden brown. if you’re unsure as to whether the chicken is cooked through properly then I suggest getting your hands on a cooking thermometer. The internal temperature of cooked chicken is 75º or 165ºF. I use the Salter Instant read thermometer.
- Toast the brioche buns with a little bit of butter until golden brown.
- Burger compilation: on the bottom bun add a generous amount of coleslaw, the fried chicken and top bun. Then all that’s left to do is enjoy!
