Easy Korean fried chicken burger
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This decadent Korean fried chicken burger is made with a lovely spiced coating (with the option of using cornflakes for extra crunch!). Serve with buttery Korean sauce and slaw.
Equipment and preparation: You will need a cooking thermometer for this recipe.
Ingredients
For the chicken burger
- buttermilk: 240ml/8½fl oz buttermilk
- salt: ½ tsp salt
- picklepickle: 1 tbsp pickle juice (pickle brine)
- chicken thighs: 4 boneless chicken thighs
- cornflour: 50g/1¾oz cornflour
- plain flour: 200g/7oz plain flour
- paprika: 1 tsp ground paprika
- garlic: 1 tsp garlic powder
- 50g/1¾oz cornflakes (optional)
- oil: 300–600ml/10-20fl oz oil, for frying
For the slaw
- white cabbage: ½ white cabbage, thinly sliced
- pickle: 2 tbsp pickle brine
- dill: handful fresh dill, chopped
- fish sauce: 1 tbsp fish sauce
- brown sugar: 1 tbsp brown sugar
- pinch salt
For the buttery Korean sauce
To serve
- brioche: 4 brioche burger buns, sliced
- butter: knob of butter
- mayonnaise: Japanese-style mayonnaise
- gherkins: gherkins or quick pickled cucumbers
Method
To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl.
Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight.
To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes.
To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm.
To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits.
When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you.
Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken.
To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche.
Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich.
Recipe tips
Use a mandoline to slice the white cabbage as thinly as possible for the slaw.
