Korean Fried Chicken Burger

Name: Korean Fried Chicken Burger
Cuisine: Korean
Ingredients: 8 chicken thighs, trimmed; 1 thumbsize piece fresh ginger, grated; 4 garlic cloves, finely grated; 1.5 tsp sea salt; 1 tsp ground black pepper; 8 potato buns, toasted; for serving mayonnaise; 1 tbsp peanut oil; 0.5 cup Gochujang; 0.5 cup tomato ketchup; 2.5 tbsp hot honey; 2 tbsp rice wine vinegar (or apple cider); 2 tsp salt; 2 tbsp soy sauce; 80 ml water; 8 cloves garlic, crushed; for deep frying peanut oil; 3 eggs, beaten; 225 g potato starch; 225 g plain flour; 0.33 cup rice vinegar; 0.33 cup water; 2 tsp sea salt; 2 tsp caster sugar; 2 Lebanese cucumbers, sliced into ribbons; 1 baby wombok cabbage (napa cabbage), shredded; 4 spring onions, sliced; 1 bunch garlic chives, chopped; 1 tbsp korean soy sauce; 0.5 tsp gochukaru

Serves 1

instagram.com

Korean Fried Chicken Burger

instagram.com

Serves 1

Directions

1Grate ginger into a bowl.
2Add chicken to the bowl, then add salt and pepper.
3Mix well.
4Add peanut oil to the saucepan and add garlic.
5Add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce, and water.
6Mix well.
7Add salt to the water.
8Peel cucumber into ribbons.
9Add hot water to cucumber.
10Shred cabbage and spring onions.
11Chop the garlic chives.
12Add all together.
13Add soy sauce, gochukaru, rice wine vinegar, sesame oil and hot honey.
14Mix eggs, flour and spices together.
15Add the marinated chicken and mix well.
16Fry chicken for 8 minutes.
17Toast the buns.
18Add fried chicken to the Korean sauce and mix.
19Spread mayonnaise on the buns.
20Add cabbage and cucumber.
21Add the chicken.
22Enjoy!

Ingredients

8 chicken thighs, trimmed
1 thumbsize piece fresh ginger, grated
4 garlic cloves, finely grated
1.5 tsp sea salt
1 tsp ground black pepper
8 potato buns, toasted
for serving mayonnaise
1 tbsp peanut oil
0.5 cup Gochujang
0.5 cup tomato ketchup
2.5 tbsp hot honey
2 tbsp rice wine vinegar (or apple cider)
2 tsp salt
2 tbsp soy sauce
80 ml water
8 cloves garlic, crushed
for deep frying peanut oil
3 eggs, beaten
225 g potato starch
225 g plain flour
0.33 cup rice vinegar
0.33 cup water
2 tsp sea salt
2 tsp caster sugar
2 Lebanese cucumbers, sliced into ribbons
1 baby wombok cabbage (napa cabbage), shredded
4 spring onions, sliced
1 bunch garlic chives, chopped
1 tbsp korean soy sauce
0.5 tsp gochukaru
2 tsp rice vinegar
2 tsp sesame oil
3 tsp hot honey

Korean Fried Chicken Burger

Korean Fried Chicken Burger

Directions

Ingredients

Related recipes

Gochujang Chicken Thighs

Honey Gochujang Chicken Wrap

Korean Carrot Salad

Air-Fried Sweet & Sticky Korean Chicken Wings with Kimchi Slaw Salad

Gut-Friendly Salad

Korean Barbecue Chicken Salad

Sticky Korean BBQ beef with a smashed cucumber salad

Meal Prep KBBQ Chicken Bowls with Cucumber Salad

Poké bowl con salmón picante

냉털 양배추 샐러드 5종 (5 kinds of Cabbage Salad)

Cucumber Salad

Korean Kohlrabi Salat