Korean Fried Chicken Burger
Crispy fried chicken breast patty glazed with gochujang and served on a toasted bun with swappable vegetables and condiments. Chicken is marinated, dredged, and fried until golden, then assembled with toppings on bread.
Ingredients
Method
Place chicken breasts between plastic wrap and pound with meat mallet to 0.5 inch thickness.
In a shallow bowl, whisk soy sauce, minced ginger, minced garlic, and 0.5 tsp salt. Submerge chicken and marinate for 15–20 minutes at room temperature.
In a shallow dish, combine flour, cornstarch, remaining salt, and black pepper.
Remove chicken from marinade and pat dry with paper towels. Dredge each piece thoroughly in flour mixture, shaking off excess.
Heat oil in a deep skillet to 350°F. Carefully place chicken in hot oil and fry 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
Brush or spoon gochujang glaze onto both sides of each hot fried chicken patty.
Toast burger buns lightly. Spread condiment (mayo or sriracha-mayo) on bottom bun.
Layer glazed chicken patty, vegetable topping, and green onion on condiment. Top with sesame seeds and cover with top bun.
Serve immediately while chicken is still warm and crispy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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