Korean Fried Chicken Burger
This crispy Korean chicken burger incorporates a mildly spicy, creamy Japanese-style slaw that tops a crunchy fried chicken thigh for the ultimate Korean style street food fakeaway. Make the loaded fries to really make this sing! Its a total winner!!
Serves 4
Effort: Moderate
Prep: 15 mins
Cook: 5 mins
Gluten free option
Ingredients
4 skinless chicken thighs
Neutral Oil for frying - Peanut oil is my top choice.
125g (1/2 packet) Korean fried chicken mix
1 egg
1/4 cup milk
3 cups finely shredded womok cabbage
3 spring onion, finely sliced lengthways
5 tbsp kewplie mayo
1/2 tsp sesame oil
1/2 - 1 tsp of sriracha sauce - or favourite chilli sauce
1 tsp pickled ginger + 1 tsp of juices - see hints & tips
1/4 tsp caster sugar
4 burger rolls
See hints & tips for serving suggestion
Instructions
In a bowl, whisk together egg & milk. In another bowl add the Korean fried chicken mix. To prepare the chicken, dip into the egg mixture before pressing one side of the chicken thigh in to the Korean fried chicken mix, then flipping over to coat both sides. Repeat the process and lay each thigh flat on a plate until ready to fry.
Place shredded wombok & thinly sliced spring onion in a large bowl. Mix together the kewpie mayo, sesame oil, chilli sauce, pickled ginger & juice, and caster sugar. Taste and adjust to your desired flavour/ heat.
Add the dressing to the wombok & spring onion and using tongs toss together to make the slaw style salad.
Pour the oil in to a pan so its around 5cm deep. Heat the oil until hot - check by submerging the tip of a woodern spoon in the oil. If its hot little bubbles will be coming off the sides, so its ready to fry!
Cook the chicken for 2-3 minutes on each side depending on the thickness of the thighs. Set a side on a wire rack or plate lined with paper towel. Make sure the oil isn’t too hot as to burn the coating mixture - turn the heat down if you needed.
Slice the buns in half, add a spoonful of slaw mixture to the bottom layer, top with chicken before adding a larger spoonful of slaw on top. Close the bun up and enjoy!!
Hints & tips
Make it gluten free - The Korean fried chicken mix is already gluten free so to make this delish burger GF use your favourite gluten free bread roll.
Our favourites are Genius Gluten Free Soft White Rolls or making your own with this Well & Good Crusty Bread Mix - its a little more effort but they work really well in this recipe.
Chicken - Chicken thighs are great for this type of recipe because they stay moist and flavourful. They also aren’t too thick making frying time less.
Feel free to use chicken breast if that’s what you have in - Slice in half lengthways to make them thinner before coating and frying.
Pickled ginger - Most supermarkets carry pickled ginger these days. These are my top two Buderim Australian Sushi Ginger or Obento Sliced Pickled Ginger
If you don’t have pickled ginger to hand you could use normal ginger instead but increase the caster sugar to 1/2 tsp to balance it out.
Serving suggestion - These Korean fried chicken burgers are amazing and go SO well with loaded korean style fries. Cook your favourite fries homemade or store bought then load then up with a generous helping of kewpie mayo (think more is more), sprinkle with sesame seeds, chilli flakes and diced up spring onion. Perfect!!
Portion size - Serves 4 or 2 with leftovers.
Storage - Store leftovers separatly. Will keep in the fridge for 3 days. Not suitable for freezing.
