Korean Fried Chicken Burger
When I tell you I’m genuinely still thinking of this Korean Fried Chicken Burger…It was THAT good.
I know I’m a Michelin trained chef and have been lucky enough to experience some incredible fine dining over the years, but it’s hard to beat your good ole takeaway down the road isn’t it? So I made it my mission to create ‘fake-away’ meals that satisfied my need for fried food but with more fresh ingredients and even a bit of veg. You wouldn’t know though.
The ingredient list may be pretty extensive but you’ll bask in the glory of your hard work when you’re sat down eating this bad boy of a burger. Plus, there are so many other recipes where you can use your recently acquired ingredients, and you can start with my Korean fries.
If you want a slightly smaller ingredient list but someone to hit that takeaway craving, try my buttermilk chicken burger.
Ingredients
For the Marinade
- Buttermilk to cover
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp celery salt
- 2 chicken breasts, cut in half
For the Glaze
- 2 tbsp gochujang paste
- 4 tbsp brown sugar
- 2 tbsp honey
- 4 tbsp soy sauce
- 2 garlic cloves minced
- Knob of minced ginger
For the Pickles
- 5 sliced radishes
- Splash of rice wine vinegar
- 1/2 cucumber strips
- Splash of soy sauce
- Sesame seeds
For the Chicken Coating
- 100g cornflour
- Pinch of baking powder
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp thyme
- Pepper
- Oil (to fry the chicken in)
Finishing Touches
- 4 burger buns
- Spring onions (optional)
- Chilli (optional)
- Mayo
Method
- Combine the buttermilk with your seasonings to make your marinade and then add in the chicken breasts.
- Let this marinate in the fridge for at least four hours.
- Once the four hours (or however long you left it) are up, mix the ingredients together for the glaze in a pan and bring to a boil slowly.
- While you're slowly boiling, prep your pickles by mixing together all the ingredients in a bowl and leave aside for later.
- Prepare your chicken coating by mixing together the dry ingredients (including all the spices and seasonings).
- In a pan, heat your oil to 180°C/350°F/Gas Mark 4.
- Dredge your marinated chicken in the coating and place in the pan with hot oil. Fry until golden and crispy!
- You can then dip your crispy chicken into your glaze. Get it nice and covered!
- Toast your burger buns and layer with mayo, your glazed chicken, pickle mix and garnish with a spring onions and chillis if ya fancy. Now sit back and enjoy!