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Korean Fried Chicken Burgers

Irresistibly Juicy Korean Fried Chicken Burgers with Slaw

Indulge in these Korean Fried Chicken Burgers that offer a succulent experience with spicy Gochujang and crunchy slaw.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American, Korean
Servings 4 burgers
Calories 550 kcal

Equipment

  • Deep Skillet
  • Saucepan
  • Mixing bowl
  • shallow dish
  • Wire rack

Ingredients
  

For the Chicken

  • 1 lb Boneless, Skinless Chicken Thighs Substitute chicken breasts for leaner option
  • 1 cup Buttermilk Substitute with regular milk or yogurt mixed with vinegar
  • 1 teaspoon Salt Use kosher or sea salt
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as an alternative

For the Breading

  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free option
  • 1/2 cup Cornstarch Potato starch can be used as a substitute
  • 1 teaspoon Baking Powder Ensure freshness for best results

For the Glaze

  • 2 tablespoons Gochujang Paste Substitute with Sriracha for a milder sauce
  • 1 tablespoon Honey Maple syrup can be a substitute for a vegan option
  • 2 tablespoons Soy Sauce Use tamari for gluten-free needs
  • 1 teaspoon Sesame Oil Can use olive oil if unavailable

For Assembly

  • 4 pieces Brioche Buns Any soft burger bun can be used
  • 2 cups Purple Cabbage Slaw Green cabbage is an alternative

Instructions
 

Preparation

  • Marinate Chicken: Combine boneless chicken thighs with buttermilk, salt, and garlic powder in a bowl. Let it marinate for about 30 minutes.
  • Prepare Glaze: In a saucepan, whisk together Gochujang paste, honey, soy sauce, and sesame oil. Simmer over medium heat for about 5 minutes.
  • Dredging Mixture: Mix all-purpose flour, cornstarch, baking powder, and a pinch of salt in a shallow dish. Add a small amount of marinating buttermilk to create clumps in the mixture.
  • Fry Chicken: Heat oil in a deep skillet to 350°F (175°C). Dredge marinated chicken in flour mixture and fry for 6-8 minutes until golden brown.
  • Draining and Glazing: Drain chicken on a wire rack. Brush each piece with the spicy glaze while hot for maximum flavor.
  • Toast Buns: Spread butter on the brioche buns and toast them on a skillet or griddle until golden and crispy.
  • Assemble Burger: On each toasted bun, layer purple cabbage slaw, glazed chicken, cilantro, and the top bun.
  • Optional: Add jalapeños for an extra kick!

Notes

Store leftover components separately for optimal freshness. Freeze cooked chicken for up to 2 months. Reheat in an air fryer for best results.
Keyword Autumn Recipes, Burgers, Comfort Food, Korean Fried Chicken, Slaw, Spicy