Description
These Korean fried chicken burgers feature ultra-crisp chicken thighs double-fried to perfection and smothered in a sticky, sweet-spicy gochujang sauce. Served with a crunchy ginger and mooli slaw on toasted brioche or sesame seed buns, these burgers deliver a satisfying combination of textures and bold Korean-inspired flavors perfect for a flavorful meal.
Ingredients
Scale
Chicken
- 4 skinless boneless chicken thigh fillets
- Large piece of ginger, finely grated
- 100g cornflour
- Vegetable oil, for frying
- Salt, to season
- Pepper, to season
Sauce
- 6 tbsp dark brown sugar
- 2 tbsp Korean chilli paste (gochujang)
- 2 tbsp soy sauce
- 2 large garlic cloves, crushed
- Small piece ginger, grated
- 2 tsp sesame oil
Slaw
- ½ white cabbage, finely sliced
- 1 mooli (daikon radish), shredded into thin strips
- 4 spring onions, finely sliced
- Small piece ginger, grated
- 1 tsp golden caster sugar
- 1 garlic clove, crushed
- 2 tbsp mayonnaise
- Pinch of hot chilli powder
To Assemble
- 1 Little Gem lettuce, leaves separated
- 4 brioche or sesame seed burger buns, split and lightly toasted
Instructions
- Make the slaw: Combine white cabbage, shredded mooli, spring onions, grated ginger, golden caster sugar, crushed garlic, mayonnaise, and a pinch of hot chilli powder in a bowl. Mix thoroughly, then taste and add more chilli powder if desired. Chill the slaw in the fridge until ready to serve.
- Prepare the sauce: Place dark brown sugar, Korean chilli paste, soy sauce, crushed garlic, grated ginger, and sesame oil into a saucepan. Simmer gently over low heat until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
- Season and coat the chicken: Trim any excess fat from the chicken thigh fillets. Season them evenly with salt, pepper, and the finely grated ginger. Toss the chicken pieces in cornflour until they are fully coated.
- First fry: Heat about 2cm of vegetable oil in a large frying pan over medium-high heat. Fry the cornflour-coated chicken thighs for 4-5 minutes on each side until they are crisp and golden brown. Remove from the oil and place on kitchen paper to drain excess oil. Let cool for about 2 minutes.
- Second fry: Return the chicken to the hot oil and fry again briefly until ultra-crisp and crackling. Drain on kitchen paper again to remove excess oil.
- Reheat the sauce: Warm the prepared sauce gently on the stove just before assembling the burgers.
- Assemble the burgers: On the base half of each toasted burger bun, place a few lettuce leaves followed by a generous serving of kimchi slaw. Top with a crispy fried chicken thigh, then drizzle over the sticky gochujang sauce. Cover with the top bun and serve immediately.
Notes
- Korean chilli paste (gochujang) adds rich, slightly sweet heat and can be found at Asian supermarkets or online specialty stores.
- Double frying the chicken ensures an ultra-crispy crust that holds up well to the sticky sauce.
- Chilling the slaw beforehand helps the flavors meld and keeps it refreshing.
- Use brioche buns for a soft, slightly sweet bun or sesame seed buns for extra texture.
- If you prefer less heat, reduce the amount of Korean chilli paste and chilli powder.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Keywords: Korean fried chicken burger, double fried chicken, gochujang chicken burger, spicy Korean burger, crispy chicken burger, Asian-inspired burger
