Korean Fried Chicken Burger

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Craving an EPIC, CRUNCHY Korean Fried Chicken Burger on a soft bun with Asian slaw and a super creamy Korean gochujang mayonnaise? This is the recipe you need!

The ultimate ‘fakeaway’ recipe for fried chicken lovers!

We love homemade burger night in our house!

T’s nothing better than putting out all of the fillings and letting everyone mix and match to create their dream burger for dinner.

Just like my classic Beef Burgers, melt-in-your-mouth Pulled Pork Burgers and flavour-packed Buffalo Chicken Burgers, these Korean Fried Chicken Burgers take burger night to a whole new epic level!

Why You’re Going To Love This Recipe

What’s not to love about a super crispy fried chicken burger!?

• PACKED with flavour – once you try this flavour packed homemade chicken burger, you’ll never go back to fast food versions ever again! From the super soft buns, to the Asian inspired slaw, the Korean mayo and of course, the crazy crispy chicken fillet seasoned with paprika, onion powder, garlic powder and chilli (optional).
• SUPER CRUNCHY chicken fillet – the secret to getting that massive crunch is to let the chicken rest in a buttermilk marinade before coating in flour and cornflour (TWICE!) and frying until golden and extra crispy. It’s the BEST crunchy fried chicken.
• Korean flavours – using Korean gochujang when making the mayo, gives it a classic Korean flavour… combined of course, with the crispy fried chicken (a Korean fave!)
• Perfect ‘fakeaway’ meal – forget about grabbing takeaway burgers, these homemade Korean fried chicken burgers taste a million times better!
• Versatile – don’t feel like burgers? Make your fried chicken into a Korean fried chicken salad or wraps.

What You Need

These burgers are made from pantry and fridge staples, with the addition of Korean gochujang and Kewpie mayo!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Crispy Fried Chicken

• Chicken – choose chicken thigh fillets and flatten with a rolling pin. You can also use chicken breast fillets, however, I find the texture and flavour of thighs is far superior in this recipe.
• Oil – any mild oil such as canola or vegetable oil.
• Spice mix – create your own homemade spice mix using paprika, garlic powder, chilli powder (omit if serving to kids!), onion powder and chicken stock powder.
• Buttermilk marinade – combine milk (full cream is best), vinegar (regular vinegar, white wine vinegar or apple cider vinegar), an egg and 2 tbs of the spice mix to make the marinade.
• Self raising flour & cornflour – for the crispy coating. We do a DOUBLE coat for the ultimate crispiness.

For The Korean Mayonnaise

• Gochujang – is a hugely popular Korean red chilli/pepper paste with sweet, savoury and salty flavours. It’s not too hot (and is absolutely delicious!). You can buy gochujang from the Asian section of any major supermarket or make your own.
• Kewpie mayonnaise – this classic creamy Japanese mayonnaise is the perfect partner to the big, bold flavours of gochujang. Like gochujang, you can buy Kewpie mayo from the Asian section of any major supermarket.

Step By Step Instructions

A tiny bit of effort goes a LONG way when making crispy Korean fried chicken burgers.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Make The Spice Mix

In a small bowl, mix together the ground paprika, garlic powder, onion powder, chicken stock powder and chilli powder (if using).

TIP: I omit the chilli powder when making this for kids.

Step 2 – Prepare The Chicken

Place the chicken thigh fillets between two sheets of baking paper and flatten with a rolling pin or heavy object until approximately 1.5cm thick.

TIP: It’s important to flatten the chicken thighs so that they cook through evenly.

Step 3 – Marinade The Chicken

In a large bowl, make the buttermilk marinade by mixing milk, vinegar and an egg with 2 tbs of the spice mix (reserve the remaining spice mix for later).

Marinade the chicken for a minimum of 30 minutes (the longer the better!).

TIP: Marinating the chicken ensures it’s super tender and deliciously flavoured once cooked.

Step 4 – Coat The Chicken

Allow the excess marinade to drip off the chicken and then coat in a mixture of cornflour, self-raising flour and 1 tbs of the spice mix.

Dip back into the marinade and allow any excess to drip off.

Do a second crispy flour coating before setting aside.

Step 5 – Fry The Chicken

In a large deep frying pan or saucepan, add vegetable oil until it’s 2cm deep.

Heat the oil (it should bubble around a wooden spoon when it’s ready).

Cook the coated chicken thighs (in batches) for 4-5 minutes on either side or until golden and cooked through.

Place onto paper towel to drain any excess oil.

Step 6 – Make The Korean Mayo

Mix the Korean gochujang and the Kewpie mayo together in a small bowl.

Add more or less gochujang depending on the flavour you would like.

Step 7 – Assemble The Burgers

Place your favourite Asian slaw on top of a burger bun base. Top with a piece of crispy fried chicken and add plenty of Korean mayo. Place the burger bun on top and enjoy!

TIP: I use a pre-made Asian slaw from the salad section of the supermarket.

Expert Tips

• Chicken thigh fillets have a better flavour and the texture is more moist than chicken breast fillets (however, breast fillets can be used, if you prefer).
• It’s important to flatten the chicken so that it cooks through properly when fried.
• To ensure the chicken is completely cooked through – when cut in half, it should be piping hot in the centre and at least 165 degrees F or 75 degrees celsius.
• Check that your oil is hot enough by placing a wooden spoon into the oil. It should form small bubbles around the wooden spoon when the oil is ready.
• Cooking with hot oil can be dangerous. Ensure you never take your eyes off the oil when it’s hot.
• Use a pre-made Asian slaw or make your own (you can also replace the slaw with Kimchi if you prefer).
• Omit the chilli powder from the spice mix if serving to kids.
• Store leftovers in the fridge for up to 2 days.
• Freeze leftover cooked chicken thighs for up to 1 month. Defrost in the fridge overnight and then reheat thoroughly.

FAQs

Is marinating the chicken really necessary?

Marinating the chicken in buttermilk ensures that it stays tender and juicy when cooked, rather than becoming dry and tough. At a very minimum, you can marinade the chicken for 30 minutes, but 4 hours or more is ideal! If you have time, you can marinade the chicken for 12-24 hours for the ultimate fried chicken!

What can I use instead of making my own Korean mayo?

You can use any store-bought creamy Korean sauce or even creamy Buffalo sauce. Alternatively, for an entirely different flavour, you can use a Korean BBQ sauce and drizzle Kewpie mayo over the top.

Forget about ordering takeaway and make your own ‘fakeaway’!

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Korean Fried Chicken Burger

EPIC, CRUNCHY Korean Fried Chicken Burger on soft buns with Asian slaw and a super creamy Korean gochujang mayonnaise.

Course: Dinner
Cuisine: Chicken, Korean
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Marinating Time: 30 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 serves
Calories: 410kcal

Ingredients

1. 600 g skinless chicken thighs
2. canola oil or vegetable oil for frying

Spice Mix

1. 2 tbs paprika
2. 2 tsp garlic powder
3. 1 tsp chilli powder omit for kids
4. 1 tsp onion powder
5. 1 tsp  chicken stock powder

Marinade

1. 500 ml milk
2. 2 tbs vinegar white, white wine vinegar or apple cider vinegar
3. 1 egg

For The Crispy Coating

1. ½ cup self raising flour
2. ½  cup cornflour

For The Korean Spicy Mayo

1. ½ cup Japanese kewpie mayonnaise
2. 1 tbs Korean Gochujang

For The Burgers

1. burger buns
2. Asian slaw

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Instructions

1. Place the chicken thighs between 2 sheets of baking paper.Use a rolling pin (or heavy object) to press down and flatten the chicken pieces. (until they’re approximately 1.5cm thick).Set the chicken aside.
2. Mix the spice mix ingredients together in a small bowl.Set aside.
3. Whisk the milk, vinegar, egg and 2 tbs of the spice mix in a large bowl.Add the chicken pieces and place in the fridge to marinate for a minimum of 30 minutes (or up to 12 hours). TIP: Reserve the remaining spice mix.
4. Make the crispy coating by mixing the self raising flour, cornflour and 1 tbs of the reserved spice mix together in a bowl.
5. Drain the chicken thighs, and reserve the marinade.
6. Dip the chicken pieces into the flour mixture. Then dip them into the marinade. Allow the excess mixture to drip off. Dip again into the flour mixture, ensuring the chicken is well coated.
7. Place a large, deep frying pan with vegetable oil (approximately 1-2 cm deep) over high heat. The oil is ready when you place a wooden spoon in the centre (it should make small bubbles around the wooden spoon).
8. Cook the chicken thighs (in batches) for 4-5 minutes on either side or until golden and cooked through.
9. Place onto a paper towel to drain any excess oil.
10. Prepare the Korean spicy mayo by mixing the Kewpie mayonnaise and the Korean Gochujang together in a small bowl.
11. To serve, top burger buns with Asian slaw, a crispy fried chicken fillet and the spicy Korean mayo.

Notes

RECIPE NOTES & TIPS

• Chicken thighs have a better flavour and texture than chicken breast fillets (however, they can be used).
• It’s important to flatten the chicken so that it cooks through properly when fried.
• Ensure the chicken is completely cooked through – when cut in half, it should be piping hot in the centre and at least 165 degrees F or 75 degrees celsius.
• Check that your oil is hot enough by placing a wooden spoon into the oil. It should form small bubbles around the wooden spoon when the oil is ready.
• Cooking with hot oil can be dangerous. Ensure you never take your eyes off the oil when it’s hot.
• Use a pre-made Asian slaw or make your own (you can also replace the slaw with Kimchi if you prefer).
• Omit the chilli powder from the spice mix if serving to kids.
• Store leftovers in the fridge for up to 2 days.
• Freeze leftover cooked chicken thighs for up to 1 month. Defrost in the fridge overnight and then reheat thoroughly.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 410kcal | Carbohydrates: 36g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 199mg | Sodium: 331mg | Potassium: 706mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2177IU | Vitamin C: 0.2mg | Calcium: 195mg | Iron: 3mg