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Korean Fried Chicken Burgers

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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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
• 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 for 1 hour before serving give it a final stir then add to burgers.