Korean Fried Chicken Burger

EPIC, CRUNCHY Korean Fried Chicken Burger on soft buns with Asian slaw and a super creamy Korean gochujang mayonnaise.

5 from 1 vote

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Course: Dinner

Cuisine: Chicken, Korean

Prep Time: 10

Cook Time: 15

Marinating Time: 30

Total Time: 55

Servings: serves

Calories: 410kcal

Cost: $10

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. (until they're approximately 1.5cm thick).
Set the chicken aside.
Mix the spice mix ingredients together in a small bowl.
Set aside.
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).
TIP: Reserve the remaining spice mix.
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 dip them into the marinade.
Allow the excess mixture to drip off. Dip again into the flour mixture, ensuring the chicken is well coated.
Place a large, deep frying pan with vegetable oil (approximately 1-2 cm deep) over high heat.
The oil is ready when you place a wooden spoon in the centre (it should make small bubbles around the wooden spoon).
Cook the chicken thighs (in batches) for 4-5 minutes on either side or until golden and cooked through.
Place onto a paper towel to drain any excess oil.
Prepare the Korean spicy mayo by mixing the Kewpie mayonnaise and the Korean Gochujang together in a small bowl.
To serve, top burger buns with Asian slaw, a crispy fried chicken fillet and the spicy Korean mayo.

RECIPE NOTES & TIPS

Chicken thighs have a better flavour and texture than chicken breast fillets (however, they can be used).
It's important to flatten the chicken so that it cooks through properly when fried.
Ensure the chicken is completely cooked through - when cut in half, it should be piping hot in the centre and at least 165 degrees F or 75 degrees celsius.
Check that your oil is hot enough by placing a wooden spoon into the oil. It should form small bubbles around the wooden spoon when the oil is ready.
Cooking with hot oil can be dangerous. Ensure you never take your eyes off the oil when it's hot.
Use a pre-made Asian slaw or make your own (you can also replace the slaw with Kimchi if you prefer).
Omit the chilli powder from the spice mix if serving to kids.
Store leftovers in the fridge for up to 2 days.
Freeze leftover cooked chicken thighs for up to 1 month. Defrost in the fridge overnight and then reheat thoroughly.