Posted on Wed 8th June 2022
Korean Fried Chicken Burger
Crispy chicken perfection! Indulge in this super crispy chicken burger, topped with a tangy Korean-style slaw.
Cuisine
Korean
Time
30 min
Servings
2 people
Ingredients
Korean Fried Chicken Burger
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2 chicken thighs
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2 burger brioche buns, toasted in butter
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Vegetable oil for deep frying
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4-5 cloves garlic, finely sliced
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Handful toasted peanuts
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1 tbsp. sesame seeds
The Marinade
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½ tsp. sea salt
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½ tsp. black pepper
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½ thumb sized piece ginger
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2 cloves garlic
The Batter
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200g cornflour or cornstarch
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1 tsp baking powder
The Sauce
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1 tsp English mustard
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2 tbsp. gochujang (Korean Chilli Paste)
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2 tbsp. light soy sauce
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3 tbsp. maple syrup or honey
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1 tbsp. brown sugar
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1 tbsp. rice vinegar
Kimchi Slaw
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1 leaf sweetheart cabbage, finely sliced
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1 carrot, finely matchsticked
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½ small red onion, finely sliced
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Handful coriander
The Dressing
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2 tbsp kimchi, finely sliced, sitting in 2 tbsp kimchi liquid
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1 tbsp Japanese mayo
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Juice of ½ lemon
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1 tbsp sesame oil
Method
Preparation
- Slice the chicken thighs in half to thin out. Place in a large mixing bowl and massage ‘The Marinade’ well around all the chicken.
- Mix the batter ingredients together in a large bowl.
- Mix ‘The Sauce’ ingredients together in a bowl until sugar fully dissolves.
Slaw preparation
- Mix ‘the dressing’ together well and then pour and mix well into the sliced vegetables.
Cooking
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Fill your wok or deep-fryer 1/3 the way up with vegetable oil, and heat to 180°C. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood starts to fizz after a second or so, the oil has reached 180°C.
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Coat the marinated chicken in the batter and carefully lower into the oil and fry for 1 minute before turning the heat down to a medium low heat. Continue to deep-fry for 6-8 minutes, turning the chicken occasionally until very crisp and golden brown. Drain onto a tray covered with kitchen paper and then pour the excess oil carefully through a sieve into a heat-proof bowl.
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Meanwhile, toast your brioche buns in a frying pan on a medium heat with a knob of butter until golden brown.
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Return wok to a medium heat, add 1 tbsp. vegetable oil and stir-fry the garlic. Then pour in ‘The Sauce’. Bring to a boil and reduce the sauce by half until thickened to a light syrup texture (approx. 1-2 minutes). Add fried chicken into the wok and fold through until fully coated with sauce. Scatter and toss with crushed peanuts and toasted sesame seeds.
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Compile your burger with crispy Korean fried chicken and slaw in the middle.