Today on Tuesday’s special feature we bring you an epic treat which will definitely bring a fountain in your mouth. Today we’ll be sharing a recipe of the famous Korean fried chicken burger which is easy to make and a treat for your stomach and mouth. Well, what’s not to love about a crispy, crunchy, juicy, spicy piece of chicken that is fried to perfection sitting on a soft spongy bun with crunchy pickles and tangy slaw. Mentioned above is just a fried chicken burger but what we are making today is slightly different. Korean fried chicken is famous because it is spice and has a kick that makes people gaga over it not to forget the same crunchiness that it provides to rival the regular fried chicken. So let’s begin
Let us start with the ingredients
First, for the Korean Fried Chicken, we will be needing 2 large boneless, skinless chicken breasts, 1 cup buttermilk, 1 egg, 1 tablespoon of fish sauce, 1 tablespoon of grated ginger, 1 tablespoon sriracha sauce (or any hot sauce that you have), 1 cup all-purpose flour, 1/4 cup potato starch(optional), 1 tablespoon gochugaru, 1 teaspoon garlic powder, 1 teaspoon ground ginger, 2 teaspoons of kosher salt and canola oil, for frying.
Second, on the list we need is the Korean Chicken Sauce and for that, we need 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons gochugaru paste, 1 tablespoon gochugaru, 1 tablespoon grated ginger, 2 tablespoons of rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 1/3 cup hot water
Third, in the list is Kimchi Slaw and to make that we need, 4 cups shredded green cabbage, 1 jalapeño(or chilli of your choice), sliced, 1 cup kimchi, chopped, 3 scallions, sliced, 1/2 cup mayo, kewpie (optional), 2 tablespoons of rice wine vinegar, 1/2 teaspoon kosher salt
Next, we have a crunchy Quick Pickles as a sider and for that you need, 2 Persian cucumbers, sliced, 1/3 cup rice wine vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon gochugaru, 1/2 teaspoon sesame oil
And finally 4 burger buns for your burger, toasted with butter.
(Note if you don’t have gochugaru you can use red chilli powder or red chilli paste and also if you don’t have kosher salt regular table salt or sea salt is also fine.)
Now that the ingredients have been taken care of let us get cooking. The instruction for you to cook a perfect Korean fried chicken is as follows:
1.For the fried chicken:
Using a flat meat tenderizer
(or you can use a rolling pin), gently hit the fatter part of the chicken out so that the breast is a consistent thickness. Cut the piece in half and repeat it with the other breast. In a bowl mix the buttermilk, egg, fish sauce, sriracha(or any hot sauce) and ginger. Place the chicken in the bowl of mixture, coat the chicken nicely, cover it and marinate for 2-8 hours.
In a separate bowl add the flour, potato starch(optional), gochugaru(or chilli powder), ginger, garlic and salt. Mix the ingredients well. After the chicken is done marinating, put the chicken pieces to the flour, allowing any excess buttermilk to drain off. Make sure you coat really well and all the chicken pieces are covered in flour.
Heat at least 2-3″ of canola oil (or sunflower oil or any oil of your choice) in a heavy-bottomed pot or vessel. Slowly lower 2 pieces of chicken into the oil and fry for about 7 minutes, turning over once, until deeply golden brown. Transfer the chicken to a wire rack set over a baking sheet and repeat the process with the other two pieces. While the chicken is still hot, dip or brush the Korean hot sauce generously all over the chicken.
2. For the Korean sauce:
Mix all the ingredients mentioned above in a nonstick skillet and simmer until the sauce gets thick slightly to the consistency of a glaze. Then apply it w
once the chicken is fried and hot.
3. For the slaw:
Combine all the ingredients, cover, and chill until serving. You can also make it 1 day in advance.
4. For the pickles:
Mix the ingredients given above, cover, and refrigerate until ready to use. This can be made 1 day in advance.
And finally, one step before eating which is to assemble Lay slaw on the bottom bun of a toasted burger bun. Top with chicken and pickles and top bun. Serve immediately. Enjoy.