These Korean fried chicken burgers are crispy, juicy and packed with spice! My buttermilk marinated chicken is coated in a crunchy spiced batter, fried until golden, then tossed in a sweet and spicy gochujang sauce and finally served in brioche buns with a fresh creamy slaw.

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Top Tips

• Butterfly the chicken breasts so they cook evenly and stay juicy.
• Marinate the chicken for 2–3 hours or longer for the best flavour and tenderness.
• Let excess marinade drip off before coating in the dry batter for a crispier finish.
• Press the dry coating firmly onto the chicken on both sides to create extra crunch.
• Fry on medium–low heat so the chicken cooks through without burning the coating.
• Chicken is fully cooked when it reaches 75°C (165°F) internally.
• Toast brioche buns with a little butter for extra flavour and texture.
• Chill the coleslaw before serving for extra freshness and crunch.

Ingredients for Korean Fried Chicken Burger

Chicken (Makes 4 burgers)

2 chicken breasts
250 ml buttermilk
1 tablespoon garlic powder
1 tsp paprika
1 tsp onion powder
1 tsp chilli powder
1 tsp all purpose seasoning

Burgers

4 brioche buns

Dry Batter

6 tablespoons cornstarch
6 tablespoons plain flour
1 tablespoon gochugaru
Salt to taste
Black pepper to taste

Korean Fried Chicken Sauce

2 tablespoons gochujang
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
3 tablespoons ketchup
1 teaspoon honey
50 g melted butter

Coleslaw

1/4 small pointed cabbage or any cabbage, thinly sliced
1/4 small red cabbage, thinly sliced
1 broccoli stem, julienned (ensure firm when buying)
2 celery stalks, sliced
2 carrots, peeled and thickly grated
1 red onion, finely chopped
Small bunch of coriander, dill or parsley, finely chopped
1 tbsp Dijon mustard
3 tbsp light mayonnaise
3 tbsp soured cream, Greek yoghurt or more mayonnaise
1 tbsp apple cider vinegar
A few pinches paprika
Salt to taste
Black pepper to taste

Instructions

Butterfly the chicken breasts so you end up with 4 thinner pieces. In a bowl combine buttermilk, garlic powder, paprika, onion powder, chilli powder and all purpose seasoning. Add the chicken, mix well, cover and refrigerate for 2–3 hours or longer if possible.
Prepare the coleslaw by combining cabbage, red cabbage, broccoli stem, celery, carrots, red onion and herbs in a large bowl. Add Dijon mustard, mayonnaise, soured cream or yoghurt, apple cider vinegar, paprika, salt and pepper. Mix well and place in the fridge until ready to use.
In a shallow bowl combine cornstarch, plain flour, gochugaru, salt and pepper for the dry batter.
Remove the chicken from the marinade and allow excess marinade to drip off. Coat thoroughly in the dry batter, pressing the coating firmly onto the chicken to create texture. Shake off any excess.
Heat oil in a pot or deep pan over medium heat. Fry the chicken on medium–low heat for 7–8 minutes or until golden brown, crispy and fully cooked through. Remove and drain on paper towel.
In a bowl combine gochujang, light soy sauce, dark soy sauce, ketchup, honey and melted butter. Heat gently if needed and mix until smooth and glossy, then toss the hot fried chicken in the sauce until fully coated.
Lightly toast the brioche buns with a little butter until golden.
Assemble the burgers by adding a generous amount of coleslaw to the bottom bun, followed by the sauced crispy chicken and the top bun.
Serve immediately while hot and crispy.

Ingredients

Chicken

2 chicken breasts
250 ml buttermilk
1 tablespoon garlic powder
1 tsp paprika
1 tsp onion powder
1 tsp chilli powder
1 tsp all purpose seasoning

Burgers

4 brioche buns

Dry Batter

6 tablespoons cornstarch
6 tablespoons plain flour
1 tablespoon gochugaru
Salt to taste
Black pepper to taste

Korean Fried Chicken Sauce

2 tablespoons gochujang
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
3 tablespoons ketchup
1 teaspoon honey
50 g melted butter
Coleslaw
1/4 small pointed cabbage or any cabbage thinly sliced
1/4 small red cabbage thinly sliced
1 broccoli stem julienned (ensure firm when buying)
2 celery stalks sliced
2 carrots peeled and thickly grated
1 red onion finely chopped
Small bunch of coriander dill or parsley, finely chopped
1 tbsp Dijon mustard
3 tbsp light mayonnaise
3 tbsp soured cream Greek yoghurt or more mayonnaise
1 tbsp apple cider vinegar
A few pinches paprika
Salt to taste
Black pepper to taste

Instructions

Butterfly the chicken breasts so you end up with 4 thinner pieces. In a bowl combine buttermilk, garlic powder, paprika, onion powder, chilli powder and all purpose seasoning. Add the chicken, mix well, cover and refrigerate for 2–3 hours or longer if possible.
Prepare the coleslaw by combining cabbage, red cabbage, broccoli stem, celery, carrots, red onion and herbs in a large bowl. Add Dijon mustard, mayonnaise, soured cream or yoghurt, apple cider vinegar, paprika, salt and pepper. Mix well and place in the fridge until ready to use.
In a shallow bowl combine cornstarch, plain flour, gochugaru, salt and pepper for the dry batter.
Remove the chicken from the marinade and allow excess marinade to drip off. Coat thoroughly in the dry batter, pressing the coating firmly onto the chicken to create texture. Shake off any excess.
Heat oil in a pot or deep pan over medium heat. Fry the chicken on medium–low heat for 7–8 minutes or until golden brown, crispy and fully cooked through. Remove and drain on paper towel.
In a bowl combine gochujang, light soy sauce, dark soy sauce, ketchup, honey and melted butter. Heat gently if needed and mix until smooth and glossy, then toss the hot fried chicken in the sauce until fully coated.
Lightly toast the brioche buns with a little butter until golden.
Assemble the burgers by adding a generous amount of coleslaw to the bottom bun, followed by the sauced crispy chicken and the top bun.
Serve immediately while hot and crispy.

Video

Notes

TOP TIPS

DINNER IDEAS, RECIPES · August 15, 2023

Korean Fried Chicken Burger

Korean Fried Chicken Burger is the ultimate and you guys just have to give it a go! It’s got the perfect balance of sweet and spicy and pairs beautifully with any sides of your choosing. I paired mine with a creamy and tangy homemade coleslaw.

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How to get Tender Korean Chicken Burger ?

The key to tender burger king chicken fries is marinating your cut of chicken in buttermilk. I went ahead and chose chicken breast as it was all I could get my hands on but thighs work even better in my recipe so if you can, definitely opt for chicken thighs. For that traditional Korean Fried Chicken Burger style, I added Gochugaru to my buttermilk which is essentially Korean Red chilli flakes. I bought mine from buy local H-Mart but you can also find them on Amazon. If you can’t get a hold of this spice then great alternatives are Indian Kashmiri Chilli powder or Pul Biber/Aleppo pepper.

Video Tutorial

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Ingredients

2 chicken breasts
250ml buttermilk
1½ tablespoon gochugaru or any form of red chilli powder and flakes
4 brioche buns

For the dry batter

6 tablespoons of cornstarch
6 table spoons of plain flour
1 tablespoon of gochugaru
salt and pepper to taste

For the Korean fried chicken sauce

2 tablespoons of gochujang
2 tablespoons of soy sauce
3 tablespoons of ketchup
1 teaspoon honey
50g melted butter

Coleslaw

1/4 small pointed cabbage or any cabbage thinly sliced
1/4 small red cabbage thinly sliced
1 broccoli stem julienned (ensure firm when buying)
2 celery stalks sliced
2 carrots peeled grated thick
1 red onion finely chopped
small bunch of coriander or dill or parsley (all work) finely chopped
1 tbsp Dijon mustard
3 tbsp light mayonnaise
3 tbsp soured cream / Greek yoghurt or more mayo
1 tbsp apple cider vinegar
a few pinches of paprika
salt and pepper to taste

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Method For Koren Fried Chicken Burger

Begin by butterflying your 2 chicken breasts so you end up with 4 pieces of chicken
Add your chicken in to a dish along with the buttermilk and gochugaru, clingfilm and place in the fridge to marinate for 2-3 hours (the longer the better!)
In a large and shallow bowl combine the ingredients for the gochujang sauce and set aside.
To make the coleslaw combine all the ingredients for it and stir well! Place in the fridge until ready to use.
Preheat a pot of rapeseed oil on a medium heat
For the dry batter mix together the cornstarch, plain flour, gochugaru, salt and pepper. To batter the chicken, allow the excess wet batter to drip off of the chicken before coating in the flour mixture.Mkae sure to press the dry batter into the chicken really well and shake off the excess before putting straight into hot oil to fry.
Fry on a medium-low heat for 7-8 minutes or until golden brown. if you’re unsure as to whether the chicken is cooked through properly then I suggest getting your hands on a cooking thermometer. The internal temperature of cooked chicken is 75º or 165ºF. I use the Salter Instant read thermometer.
Toast the brioche buns with a little bit of butter until golden brown.
Burger compilation: on the bottom bun add a generous amount of coleslaw, the fried chicken and top bun. Then all that’s left to do is enjoy!

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Korean Fried Chicken Burgers

Top Tips

Ingredients for Korean Fried Chicken Burger

Chicken (Makes 4 burgers)

Burgers

Dry Batter

Korean Fried Chicken Sauce

Coleslaw

Instructions