You might, in the coming months see Korean fried chicken burgers on some franchise menus and from all the reviews I’ve seen, people weren’t impressed…
So, what to do but make your very own Korean fried chicken burger? 😃
I’ve experimented with batter over the last year and think I have found the perfect method of creating a crisp, craggly and juicy piece of fried chicken, perfect between a toasted brioche or potato roll.
One thing to note, I use Korean fried chicken seasoned flour for most of my chicken, as that has the right ratio of flour and corn starch as well as all the seasoning to flavour it.
If you want to make it yourself, just mix 1/3 corn or potato starch with 2/3 plain flour, then season with some curry powder, garlic powder and onion powder. Add a dash of salt and pepper.
Recipe for 2 burgers:
Brioche or Potato rolls
– 2 chicken thighs, skin removed, evenly thick
– 2 tbs mirin/Soju
– 4 cloves of garlic minced
– 1 tsp curry powder
– 1/2 tsp ginger minced
– 1 cup seasoned fried chicken flour
– 1 cup water
– 1/2 cup cornstarch/potato starch
– 1/2 cup seasoned fried chicken flour
– 1 tsp gochujang
– 1 tbs Kewpie mayo
– 1 tbs gochujang
– 2 tsp brown sugar or golden syrup
– 1/2 tbs ketchup
Vegetable oil and thermometer
Marinade the chicken for about 6h or overnight, I usually put it in a freezer bag as it helps to evenly marinade the meat.
Heat your oil to 170-180C
Mix seasoned flour with water. It should be a runny pancake batter consistency.
Pat the chicken thighs dry with kitchen towel.
Dip into cornstarch, then dip into the wet batter.
Finally, put it either back into the cornstarch or more dry seasoned flour, I prefer the cornstarch final dip as it makes the chicken crispier however, it doesn’t look as golden brown after frying, so if you’re not planning to cover it in sauce and prefer the aesthetics, dip into some more seasoned flour instead.
The chicken should now look all craggly with the flour clinging at places ensuring you’ll have a nice crispy texture on the outside.
Fry the chicken thighs in the heated oil for approx 8 mins. Make sure the temp doesn’t drop too low.
Rest the fried chicken on some kitchen towel, it’ll help soak up the oil.
Let the oil get to 190-200 this time and fry for an additional 2 mins or until golden brown.
Please check whether your chicken is fully cooked, a food thermometer has been my favourite and essential gadget for this.
Mix the mayo sauce.
Combine yangnyeom sauce ingredients and bring to a bubble in a saucepan and simmer until thick and shiny (2 mins)
Assemble your burger:
Fried chicken, yangnyeom sauce, topped with a slice of American cheese, some thinly sliced spring onion or lettuce, and finally some gochujang mayo.