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Korean Fried Chicken Burger

Prep: 15 mins

Cook: 15 mins

A super crispy chicken burger with a tangy Korean-style slaw

Korean Fried Chicken Burger

  • 2 chicken thighs

  • 2 burger brioche buns, toasted in butter

  • Vegetable oil for deep frying

  • 4-5 cloves garlic, finely sliced

  • Handful toasted peanuts

  • 1 tbsp. sesame seeds

The Marinade

  • ½ tsp. sea salt

  • ½ tsp. black pepper

  • ½ thumb sized piece ginger

  • 2 cloves garlic

The Batter

  • 200g cornflour or cornstarch

  • 1 tsp baking powder

The Sauce

  • 1 tsp English mustard

  • 2 tbsp. gochujang (Korean Chilli Paste)

  • 2 tbsp. light soy sauce

  • 3 tbsp. maple syrup or honey

  • 1 tbsp. brown sugar

  • 1 tbsp. rice vinegar

Kimchi Slaw

  • 1 leaf sweetheart cabbage, finely sliced

  • 1 carrot, finely matchsticked

  • ½ small red onion, finely sliced

  • Handful coriander

The dressing

  • 2 tbsp kimchi, finely sliced, sitting in 2 tbsp kimchi liquid

  • 1 tbsp Japanese mayo

  • Juice of ½ lemon

  • 1 tbsp sesame oil

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

  • 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.

  • 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.

  • Meanwhile, toast your brioche buns in a frying pan on a medium heat with a knob of butter until golden brown.

  • 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.

  • Compile your burger with crispy Korean fried chicken and slaw in the middle.

How To Make Korean Fried Chicken Burger

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Korean Fried Chicken Burger

  • 2 chicken thighs

  • 2 burger brioche buns, toasted in butter

  • Vegetable oil for deep frying

  • 4-5 cloves garlic, finely sliced

  • Handful toasted peanuts

  • 1 tbsp. sesame seeds

The Marinade

  • ½ tsp. sea salt

  • ½ tsp. black pepper

  • ½ thumb sized piece ginger

  • 2 cloves garlic

The Batter

  • 200g cornflour or cornstarch

  • 1 tsp baking powder

The Sauce

  • 1 tsp English mustard

  • 2 tbsp. gochujang (Korean Chilli Paste)

  • 2 tbsp. light soy sauce

  • 3 tbsp. maple syrup or honey

  • 1 tbsp. brown sugar

  • 1 tbsp. rice vinegar

Kimchi Slaw

  • 1 leaf sweetheart cabbage, finely sliced

  • 1 carrot, finely matchsticked

  • ½ small red onion, finely sliced

  • Handful coriander

The dressing

  • 2 tbsp kimchi, finely sliced, sitting in 2 tbsp kimchi liquid

  • 1 tbsp Japanese mayo

  • Juice of ½ lemon

  • 1 tbsp sesame oil


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

  • 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.

  • 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.

  • Meanwhile, toast your brioche buns in a frying pan on a medium heat with a knob of butter until golden brown.

  • 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.

  • Compile your burger with crispy Korean fried chicken and slaw in the middle.

How To Make Korean Fried Chicken Burger

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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