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This Korean-inspired chicken burger is a flavor-packed creation featuring crispy skin-on chicken thighs marinated in buttermilk, a tangy slaw with a hint of pickle brine, and a bold gochujang-based sauce. The crispy chicken is coated in the sticky, spicy sauce and layered with pickles, slaw, and baked chicken skin for an irresistible texture and taste. Perfectly toasted brioche or potato buns complete this satisfying burger experience.
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Debone the chicken thighs and marinate the meat in buttermilk overnight.
Salt the chicken skin and bake at 180°C until crispy.
Finely chop the red and green cabbage along with the spring onions.
Mix the chopped vegetables with mayo, MSG, and a splash of pickle brine.
Combine gochujang, ketchup, garlic, ginger, MSG, sugar, water, white vinegar, and light soy sauce in a saucepan.
Simmer the mixture for 10 minutes until it thickens.
Dredge the marinated chicken thighs in a mixture of potato and corn flour.
Fry the chicken at 180°C for 8–12 minutes until golden and crispy.
Toast the brioche or potato buns while the chicken rests.
Coat the fried chicken in the prepared sauce.
Assemble the burger: place slaw on the bottom bun, followed by the sauced chicken, pickles, crispy chicken skin, and the top bun.
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For extra crunch, double dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
Use a thermometer to ensure the frying oil stays at 180°C for consistent results.
If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice as a substitute.
Can I use chicken breasts instead of thighs?
Yes, but thighs are recommended for their juiciness and flavor. If using breasts, be careful not to overcook them.
What can I use instead of gochujang?
You can substitute gochujang with a mix of chili paste and a bit of sugar for a similar flavor.
How do I make the chicken skin crispy?
Salt the chicken skin generously and bake it at 180°C until it turns golden and crispy.
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead of time and stored in the refrigerator for up to a week.
What’s the best way to toast the buns?
Toast the buns on a dry skillet or grill until lightly golden for added texture and flavor.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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