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Korean Fried Chicken Burger

Dan Hong · Gourmet Traveller
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Illustration created with AIGenerated with ImagineArt (Nano Banana)

Potato-starch-battered thighs with gochujang mayonnaise, kimchi and salted cucumber.

ChickenFried
The recipe

How to make it

4 servings
Makes4Time2½ hrs (with 2 hr marinade)SourceDan Hong · Gourmet Traveller

Ingredients

Chicken

  • 4 chicken thigh fillets (4 oz each)
  • 1 Tbsp salt
  • 1 Tbsp caster sugar
  • ⅜ cup Chinese rice wine
  • 2 Tbsp sesame oil
  • 4½ oz potato starch
  • Vegetable oil, for deep-frying

Gochujang mayo

  • 5½ oz Japanese mayonnaise
  • 1¼ oz gochujang

To build

  • 1 Lebanese cucumber
  • 1 tsp salt
  • 5½ oz kimchi, coarsely chopped
  • 2 spring onions, thinly sliced
  • 4 soft sesame seed buns (about 4¾ in)

Method

  1. Mix the chicken with the salt, sugar, rice wine and sesame oil and refrigerate at least 2 hours or overnight. Stir in the potato starch just before frying.
  2. Slice the cucumber thinly, salt it for 25 minutes, then squeeze, rinse and pat dry.
  3. Whisk the mayonnaise and gochujang together.
  4. Fry the chicken at 320°F in batches until cooked through, 6–9 minutes. Drain and season.
  5. Steam the buns or toast them about 1 minute. Mayo on the bases, then chicken, kimchi, cucumber and spring onion, more mayo on the lids.

Quantities come from the source. The method is written in our own words. See the original ↗

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