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Korean Chicken Burger Recipe: Ultimate Crispy Gochujang Chicken Sando For Every Mood Recipe

Recipe By Slurrp Editorial
Sweet, spicy, sticky, yet gloriously crunchy, this Korean chicken burger packs plenty of flavour and texture into every bite. A crisp fried chicken fillet is generously coated in a glossy gochujang sauce and tucked cosily into a toasted bun with cool, crunchy slaw. It is the kind of burger that brings Korean fried chicken energy straight to your dinner table while satisfying every tastebud.
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Non Vegdiet
40minstotal
40m.total
Korean Chicken Burger Recipe: Ultimate Crispy Gochujang Chicken Sando For Every Mood
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Ingredients for Korean Chicken Burger Recipe: Ultimate Crispy Gochujang Chicken Sando For Every Mood Recipe

  • 1 nos Boneless
  • As required skinless chicken breasts
  • As required ½ cup Buttermilk
  • 1/2 tsp Garlic paste
  • As required ½ tsp grated ginger
  • As required ½ tsp black pepper
  • 1/2 cup plain flour
  • As required ½ cup cornflour
  • 1/2 tsp Baking powder
  • 1/2 tsp garlic powder
  • As required ½ tsp paprika
  • As required ½ tsp black pepper
  • As required Oil
  • As required For deep frying
  • 1 tbsp Gochujang
  • 1/2 tbsp Soy Sauce
  • 1/2 tbsp Honey
  • 1/2 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1/2 tbsp Water
  • 1/2 cup finely shredded cabbage
  • As required ½ carrot
  • As required Julienned
  • 1 tbsp Mayonnaise
  • 1/2 tsp rice vinegar
  • As required ½ tsp sesame oil
  • As required Salt
  • As required to taste
  • 1 nos burger buns
  • 1/2 nos Spring onion
  • As required finely sliced
  • 1/2 tsp toasted sesame seeds
  • As required Pickled cucumber or radish
  • As required Optional

Directions: Korean Chicken Burger Recipe: Ultimate Crispy Gochujang Chicken Sando For Every Mood

  • STEP 1.Slice every chicken breast horizontally into two thinner fillets. Then place them in a bowl with buttermilk, garlic paste, ginger, salt, and black pepper. Now mix well, cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
  • STEP 2.In another wide bowl, combine your plain flour, cornflour, baking powder, garlic powder, paprika, salt, and black pepper. Remove the chicken from the marinade, allowing the excess to drip off, and then coat each fillet thoroughly in the seasoned flour mix.
  • STEP 3.For an extra-craggy crust, dip each fillet back into the buttermilk briefly and coat them in the flour mixture for a second time as well. 
  • STEP 4.Now heat your oil in a deep pan to about 175°C. Then carefully lower the coated chicken into the heated oil and fry for around 5–7 minutes, turning once, until the pieces are deeply golden and properly cooked. Transfer to a wire rack or kitchen paper to drain and briefly rest.
  • STEP 5.In the meantime, pour your gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water into a small saucepan. And cook over low heat for 1–2 minutes, stirring patiently until smooth and glossy. The sauce should be thick enough to cling to your chicken. 
  • STEP 6.Finally time to make the slaw. Combine shredded cabbage and carrot with mayonnaise, rice vinegar, sesame oil, and a pinch of salt. Toss the lot until lightly but evenly coated. Keep it crunchy and lightly dressed rather than drowned in salad sauces or dressings.
  • STEP 7.Now place your fried chicken fillets in the warm Korean sauce pan and gently coat each piece. Do this right before assembling the burgers so the crust retains some of its crunch.
  • STEP 8.Cut your burger buns in half and toast them cut-side down in a dry pan until lightly golden. Now carefully place your Korean-style chicken on the bottom bun, pile on the crunchy slaw, and finish with sliced spring onion and toasted sesame seeds. Add pickled cucumber or radish for extra acidity and crunch, and a slice of cheese for some indulgence, if desired.
  • STEP 9.Serve immediately while the chicken is still crisp and the sauce is glossy and warm.
Nutrition
value
381
calories per serving
3 g Fat13 g Protein72 g Carbs6 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    13g
  • Carbs
    72g
  • Fiber
    6g

MacroNutrients

  • Carbs
    72g
  • Protein
    13g
  • Fiber
    6g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    300mg
  • Iron
    9mg
  • Vitamin A
    86mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    2mg
  • Phosphorus
    223mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial