Korean fried chicken burger loaded with kimchi and a spicy gochujang mayonnaise are the perfect spicy alternative to a chicken sandwich.
Whole chicken thighs are bashed flat and marinated in ginger, soy and rice wine before being dredged in cornflour and shallow fried until crispy and tender.
Korean Fried Chicken Sandwich
The good old chicken “sandwich” is a perennial favourite in our house and this Korean-inspired fried chicken burger is my latest iteration.
Of course, I also have a buttermilk fried chicken burger for those who want the proper takeaway vibe!
Rather than using chicken breast, like my previous offerings, this little number uses boneless chicken thigh fillets that are flattened and marinated.
I shallow fry the chicken thighs to get them beautifully crisp and evenly cooked.
As with almost all of my burger offerings I opt for the “less is more” philosophy when topping them. Burgers need to be eaten without the contents ending up in your lap.
So these get some lettuce, mainly to protect the bread from soaking up the kimchi juice, then a wonderful and easy spicy gochujang mayonnaise.
Frequently Asked Questions
Can I fry the chicken in a deep-fat fryer?
Yes, in fact, it works better, however, I rarely use a deep fat fryer because I find the a faff to maintain.
Can I use chicken breast?
Yes, but rather than trying to beat them flat I would cut them in half and then bash them to an even thickness.
Do I have to use MSG?
No! It does give the dish a wonderful lift though, if you are not using it you are missing out.
What is Gochujang?
Gochujang is a spicy Korean paste made from chillies and fermented soya.
I love the stuff and use it in dishes like my gochujang tofu stew and Korean-inspired chicken wings among other dishes. Just type it into the search function at the top of this page to see other ideas on how to use up left overs.
Can I make my own kimchi?
Yes, of course, this kimchi recipe is fantastic!
A note for any US-based readers?
Cornflour here in the UK is what you guys refer to as cornstarch.
A burger just loves fries and this Korean-influenced fried chicken burger ain’t no different!
You could also rock some tasty sweet potato fries with this Korean chicken sandwich. They are particularly good dipped in the Gochujan mayonnaise if you make a little bit extra.
If you wanted a bit of a side salad this Korean influenced carrot salad would be awesome. You could even use it as a topping for the burger if kimchi isn’t your mojo!
These spicy onion rings would also make an equally good addition as either a side or additional topping if you wanted a towering burger!
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan or skillet.
- Kitchen paper.
- Meat mallet or rolling pin.
- Spoon for peeling the ginger, you can use any divide or technique you like. You don’t even have to peel the ginger to grate it, but I prefer to.
- Weighing scales and or measuring cups and spoons.
- Bread knife.
- Kitchen knife.
- Chopping board.
- Mixing bowl and spoons.
- Quick read meat thermometer, optional but I prefer to use one!
This delicious crispy Korean-style fried chicken burger comes with a spicy gochujang mayonnaise and is loaded with kimchi to provide beautifully sharp spicy flavours.
- 4 Small (125g Each) Boneless Skinless Chicken Thighs
- 30g (Thumb Sized Piece) Ginger
- 1 Tbsp Rice Wine
- 1 Tbsp Light Soy Sauce
- ½ Tsp Sugar
- Pinch of MSG
- 6 Tbsp (65-70g) Cornflour (Cornstarch in the US)
For the Gochujang Mayonnaise
- 50g (3 Tbsp) Mayonnaise
- 20g (1 Tbsp) Tomato Ketchup
- 25g (1 Tbsp) Gochujang
- 10g (½ Tbsp) Runny Honey
- 1 Tsp Lemon Juice
For the Burger:
- 2 Soft White Bread Rolls
- Iceberg Lettuce
- 100g (½ Cup) Kimchi
- Peel the ginger, grate it and place it in a bowl (large enough to hold the chicken) with the rice wine, soy sauce, sugar and a pinch of MSG and mix well.
- Bash the chicken thighs with a meat mallet or rolling pin to get them to an even thickness (around 1cm or ½").
- Add the chicken thighs to the ginger mix and toss to coat, then transfer to the fridge to chill for up to 2 hours. You can cook them immediately if you wish, but the flavours will not develop as much.
- Mix the ingredients for the gochujang mayonnaise in a bowl and set aside.
- Shred the lettuce.
- Drain the kimchi.
- Slice the burger buns.
- Heat 1cm of oil in a wide-based frying pan or skillet large enough to hold the chicken thighs to 180°C or 350°F.
- Dredge the chicken in the cornflour and then fry for 2-3 minutes on each side, ensuring that the chicken reaches 73°C or 165°F before serving. Then transfer to kitchen paper to absorb any excess oil.
- Build your burger, I start with a layer of lettuce followed by kimchi, then one chicken thigh, more kimchi and finally the spicy mayonnaise.
Amount Per Serving: Calories: 815Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 255mgSodium: 2008mgCarbohydrates: 66gFiber: 3gSugar: 15gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.