Korean Fried Chicken Burger

– Skinless chicken thighs – Vegetable oil  – Paprika – Garlic powder – Chilli powder  – Onion powder – Chicken stock powder – Milk – Vinegar white – Egg – Self raising flour – Cornflour – Japanese kewpie mayonnaise – Korean Gochujan

Ingredients

what you'll need:

Instructions

Set the chicken aside.Place the chicken thighs between 2 sheets of baking paper. Use a rolling pin (or heavy object) to press down and flatten the chicken pieces. 

Instructions

Mix the spice mix ingredients together in a small bowl. Set aside.

Instructions

Whisk the milk, vinegar, egg and 2 tbs of the spice mix in a large bowl. Add the chicken pieces and place in the fridge to marinate for a minimum of 30 minutes (or up to 12 hours).

Instructions

Make the crispy coating by mixing the self raising flour, cornflour and 1 tbs of the reserved spice mix together in a bowl. Drain the chicken thighs, and reserve the marinade. Dip the chicken pieces into the flour mixture then into the marinade.

Instructions

Place a large, deep frying pan with vegetable oil over high heat. Cook the chicken thighs (in batches) for 4-5 minutes on either side or until golden and cooked through.

Instructions

Prepare the Korean spicy mayo by mixing the Kewpie mayonnaise and the Korean Gochujang together in a small bowl.

Instructions

To serve, top burger buns with Asian slaw, a crispy fried chicken fillet and the spicy Korean mayo.

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