Korean Fried Chicken Burger Recipe

Ingredients

For the Fried Chicken:
2 boneless, skinless chicken thighs
1 cup buttermilk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp cayenne pepper
Oil for frying (vegetable or canola)

For the Korean Sauce:
3 tbsp gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sesame oil
1 clove garlic, minced

For Assembly:
2 brioche buns
Lettuce leaves
Thinly sliced cucumber
Thinly sliced red onion
1 tbsp mayonnaise
Sesame seeds for garnish

Instructions

1. Marinate the Chicken:

In a bowl, mix buttermilk, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they’re fully coated. Cover and marinate in the fridge for 1-2 hours.
2. Prepare the Coating:

In a separate bowl, combine flour, cornstarch, paprika, cayenne pepper, and a pinch of salt.
3. Coat and Fry the Chicken:

Heat oil in a deep skillet to 350°F (175°C).
Remove chicken from buttermilk, letting the excess drip off, and coat it thoroughly in the flour mixture.
Fry each piece for 6-8 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
4. Make the Sauce:

In a small saucepan over medium heat, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic. Cook for 2-3 minutes until slightly thickened.
5. Glaze the Chicken:

Toss the fried chicken in the prepared sauce, ensuring it’s evenly coated.
6. Assemble the Burger:

Toast the brioche buns lightly. Spread mayonnaise on the bottom bun.
Layer with lettuce, glazed chicken, cucumber slices, and red onion.
Sprinkle sesame seeds on top of the chicken for garnish. Place the top bun.
7. Serve and Enjoy:

Serve immediately with fries or a refreshing slaw on the side.
Tips:
For extra crunch, double-dip the chicken in the buttermilk and flour mixture.
Adjust the gochujang for your preferred spice level.

Enjoy