Korean Fried Chicken Burger 🍔

By Andy Cooks · 60 min

Ingredients

Instructions

1. Combine the chicken, ginger, grated garlic, salt and pepper in a large bowl, cover, and marinate in the fridge for at least 1 hour.
2. Make the sauce: in a small saucepan over medium heat, saute the garlic in peanut oil for 2-3 minutes.
3. Add the gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook 5 minutes until slightly thickened. Set aside.
4. For the salad, bring the vinegar, water, salt and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Remove from heat and pour over the cucumber ribbons in a shallow heatproof bowl, and let cool.
5. Toss the cabbage, spring onions and chives in a large bowl. Shake the dressing ingredients in a screw-top jar until mixed, then toss through the salad just before serving.
6. Heat oil to 175°C/347°F in a deep fryer or heavy saucepan.
7. Whisk half the flour with the eggs in a large bowl, mix the rest of the flour in another bowl. Coat the marinated chicken in the egg mixture, then in the dry flour until fully coated.
8. Fry the chicken in batches for 4-5 minutes until lightly browned and crispy. Drain on a wire rack or paper towel.
9. Heat peanut oil to 190°C/375°F. Fry the chicken again for 4 minutes until cooked through. Drain on a wire rack or paper towel.
10. Toss the double-fried chicken with the Korean sauce until fully coated.
11. Spread mayonnaise on the toasted buns, then top with salad, drained cucumber ribbons, a piece of chicken and the bun top.

Summarized from Andy Cooks's video. Watch it for the details.

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