Korean Fried Chicken Burger

Serves 1
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Directions

  1. 1Grate ginger into a bowl.
  2. 2Grate ginger into a bowl.
  3. 3Grate ginger into a bowl.
  4. 4Add chicken to the bowl, then add salt and pepper.
  5. 5Add chicken to the bowl, then add salt and pepper.
  6. 6Add chicken to the bowl, then add salt and pepper.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Add peanut oil to the saucepan and add garlic.
  11. 11Add peanut oil to the saucepan and add garlic.
  12. 12Add peanut oil to the saucepan and add garlic.
  13. 13Add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce, and water.
  14. 14Add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce, and water.
  15. 15Add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce, and water.
  16. 16Mix well.
  17. 17Mix well.
  18. 18Mix well.
  19. 19Add salt to the water.
  20. 20Add salt to the water.
  21. 21Add salt to the water.
  22. 22Peel cucumber into ribbons.
  23. 23Peel cucumber into ribbons.
  24. 24Peel cucumber into ribbons.
  25. 25Add hot water to cucumber.
  26. 26Add hot water to cucumber.
  27. 27Add hot water to cucumber.
  28. 28Shred cabbage and spring onions.
  29. 29Shred cabbage and spring onions.
  30. 30Shred cabbage and spring onions.
  31. 31Chop the garlic chives.
  32. 32Chop the garlic chives.
  33. 33Chop the garlic chives.
  34. 34Add all together.
  35. 35Add all together.
  36. 36Add all together.
  37. 37Add soy sauce, gochukaru, rice wine vinegar, sesame oil and hot honey.
  38. 38Add soy sauce, gochukaru, rice wine vinegar, sesame oil and hot honey.
  39. 39Add soy sauce, gochukaru, rice wine vinegar, sesame oil and hot honey.
  40. 40Mix eggs, flour and spices together.
  41. 41Mix eggs, flour and spices together.
  42. 42Mix eggs, flour and spices together.
  43. 43Add the marinated chicken and mix well.
  44. 44Add the marinated chicken and mix well.
  45. 45Add the marinated chicken and mix well.
  46. 46Fry chicken for 8 minutes.
  47. 47Fry chicken for 8 minutes.
  48. 48Fry chicken for 8 minutes.
  49. 49Toast the buns.
  50. 50Toast the buns.
  51. 51Toast the buns.
  52. 52Add fried chicken to the Korean sauce and mix.
  53. 53Add fried chicken to the Korean sauce and mix.
  54. 54Add fried chicken to the Korean sauce and mix.
  55. 55Spread mayonnaise on the buns.
  56. 56Spread mayonnaise on the buns.
  57. 57Spread mayonnaise on the buns.
  58. 58Add cabbage and cucumber.
  59. 59Add cabbage and cucumber.
  60. 60Add cabbage and cucumber.
  61. 61Add the chicken.
  62. 62Add the chicken.
  63. 63Add the chicken.
  64. 64Enjoy!
  65. 65Enjoy!
  66. 66Enjoy!

Ingredients

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