Korean Crispy Buldak Chicken Burger

By Food Fusion · 90 min

Ingredients

Instructions

1. Make the buldak sauce: in a saucepan, combine the garlic, red chilli powder, paprika, mushroom powder, sesame oil, honey, soy sauce, water, pink salt and gochujang, whisk well, then cook on low heat for 2-3 minutes.
2. Let the sauce cool completely. It keeps in an airtight jar in the fridge for up to 1 month.
3. Pound the chicken thighs flat.
4. Make the marinade: in a bowl, whisk the egg, soy sauce, paprika, onion powder, red chilli powder, white pepper, garlic powder, salt and baking soda. Add the chicken, mix well, cover and marinate for 20-25 minutes.
5. Make the dry coating: whisk the flour, cornflour, pink salt and baking powder together in a bowl.
6. Dip each marinated piece in the dry coating, then in water, then coat again in the dry mix and shake off the excess flour.
7. Rest the coated chicken on a wire rack for 5-6 minutes.
8. Heat the oil to 170-180°C, then lower the heat to 160°C. Deep fry the chicken for 5-6 minutes.
9. Remove the chicken to a wire rack and brush it with the prepared buldak sauce.
10. Make the coleslaw: shred the carrot, green cabbage, purple cabbage and spring onion into a bowl. Add the crushed black pepper, pink salt, sesame oil, mustard paste, powdered sugar and mayonnaise, mix well and set aside.
11. Assemble: fill toasted buns with the crispy buldak chicken, cheese slices and the coleslaw, then serve.

Summarized from Food Fusion's video. Watch it for the details.

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