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Korean Fried Chicken Burger
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Korean Fried Chicken Burger

2 hServes 8Nutri-Score D€€€
from @andy_cooks17 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken thighs (trimmed)Meat8 pieces
  • fresh ginger (grated)Produce20 g
  • garlic (cloves, finely grated)Produce4 pieces
  • sea saltSpices7.5 g
  • ground black pepperSpices2 g
  • potato buns (toasted)Bakery8 pieces
  • mayonnaise (for serving)Pantry80 g
  • peanut oil (for the sauce)Pantry15 ml
  • gochujangPantry120 g
  • tomato ketchupPantry120 g
  • hot honey (for the sauce)Pantry50 g
  • rice wine vinegar (for the sauce)Pantry30 ml
  • salt (for the sauce)Spices8 g
  • soy saucePantry30 ml
  • water (for the sauce)Other80 ml
  • garlic (cloves, crushed)Produce8 pieces
  • peanut oil (for deep frying)Pantry1.5 litres
  • eggs (beaten)Dairy3 pieces
  • potato starchPantry225 g
  • plain flourPantry225 g
  • rice vinegar (for the salad)Pantry80 ml
  • water (for the salad)Other80 ml
  • sea salt (for the salad)Spices8 g
  • caster sugarPantry8 g
  • Lebanese cucumbers (sliced into ribbons)Produce2 pieces
  • baby wombok cabbage (shredded)Produce1 piece
  • spring onions (sliced)Produce4 pieces
  • garlic chives (bunch, chopped)Produce1 piece
  • Korean soy sauce (for the dressing)Pantry15 ml
  • gochugaruSpices1 g
  • rice vinegar (for the dressing)Pantry10 ml
  • sesame oilPantry10 ml
  • hot honey (for the dressing)Pantry20 g

per serving

Nutrition

608kcal

Carbs
53 g
Proteins
26 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Saucepan ×2
  • Deep fryer
  • Cooling rack
  • Whisk
  • Slotted spoon
  • Kitchen thermometer

step by step

Method

  1. Marinate the chicken

    • In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper.
    • Mix well, cover with cling wrap and refrigerate.
    Step 1

  2. Make the Korean sauce

    • In a small saucepan over medium heat, add the peanut oil and crushed garlic and sauté.
    • Add the gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water.
    • Stir well and cook until slightly thickened, then set aside.
    Step 2

  3. Pickle the cucumber ribbons

    • Combine the rice vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
    • Remove from the heat and pour over the cucumbers in a shallow heatproof bowl.
    • Set aside to cool.
    Step 3

  4. Prepare the salad and dressing

    • Toss the cabbage, spring onions and chives in a large bowl.
    • Put the dressing ingredients in a screw-top jar and shake until completely mixed.
    • Toss the dressing through the salad just before serving.
    Step 4

  5. Heat the frying oil

    • In a deep fryer or heavy-based saucepan, heat the oil to 175 °C.
    Step 5

  6. Coat the chicken

    • Whisk half of the flours with the eggs in a large bowl.
    • Mix the remaining flours together in a separate bowl.
    • Toss the marinated chicken in the egg and flour mixture until well coated, then toss in the flour mixture to coat completely.
    Step 6

  7. First fry

    • Fry the chicken in batches in the hot oil until lightly browned and crispy.
    • Remove from the oil and drain on a wire rack or paper towel.
    Step 7

  8. Second fry

    • Heat the oil to 190 °C.
    • Fry the chicken again until cooked through.
    • Remove from the oil and drain on a wire rack or paper towel.
    Step 8

  9. Coat the chicken in sauce

    • In a large mixing bowl, add the double-fried chicken and Korean sauce.
    • Toss well to completely coat.
    Step 9

  10. Assemble the burgers

    • Spread the toasted potato buns with mayonnaise.
    • Top with salad, drained cucumber ribbons and a piece of chicken.
    • Close with the bun top and serve.
    Step 10
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