KOREAN FRIED CHICKEN BURGERS
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 50m
Yield Makes 4
Number Of Ingredients 20
Steps:
- Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
- Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.
Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
More about "korean fried chicken burgers recipes"
CHICK 'N' SOURS KOREAN FRIED CHICKEN BURGER RECIPE
From sainsburysmagazine.co.uk
5/5 (265)Category MainCuisine AsianTotal Time 55 mins
- For the sauces, whisk the mayonnaise and gochujang together in a small bowl, adding lime juice to taste. Whisk the soured cream and sriracha in another bowl, tasting and adding lime as needed. Cover both and chill until ready to build.
- To make the slaw, mix the lime juice, chopped chilli, fish sauce and palm sugar in a big bowl, whisking to dissolve. Blanch the bean sprouts by dunking them briefly in boiling water, then drain, refresh quickly in cold water, and pat dry. Add to the bowl with the rest of the slaw ingredients and toss to coat.
- Put the chicken fillets in between 2 pieces of clingfilm and bash to an even thickness (1cm) with a rolling pin. Sift the flours and 1 teaspoon of salt into a mixing bowl and mix well. In another bowl whisk the egg and milk together. Take one of the pieces of chicken and toss in the flour, making sure to cover all surfaces. Shake off the excess then drop into the egg wash to coat. Lift it out and let the excess liquid run off then put the chicken back into the flour mixture. Toss to coat again then transfer to a baking tray lined with a sprinkle of the flour mixture (to soak up excess moisture). Repeat with the remaining pieces of chicken until all 6 are coated.
- Heat about 5cm of vegetable oil in a big, deep frying pan. You want it hot but not smoking, test with a cook’s thermometer to reach 170°C or drop a small piece of bread in the oil, once ready it will take about 1 minute to turn golden brown.
KOREAN FRIED CHICKEN BURGER - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
Estimated Reading Time 1 min
KOREAN STYLE CHICKEN BURGERS - RELUCTANT ENTERTAINER
From reluctantentertainer.com
KOREAN FRIED CHICKEN BURGER RECIPE - DAN HONG | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianEstimated Reading Time 1 minServings 4Total Time 45 mins
- For marinated chicken, combine chicken thighs with marinade ingredients in a bowl. Mix thoroughly with your hands and refrigerate to marinate (at least 2 hours or overnight). Just before cooking, stir in potato starch to form a batter.
- Using a mandolin or very sharp knife, slice cucumber into 3mm-thick rounds, place in a bowl and sprinkle with 1 tsp salt. Mix and set aside for 25 minutes to draw out liquid, then squeeze excess moisture out, rinse under running water, then pat dry with paper towels. Set aside.
- For gochujang mayo, mix the mayonnaise and gochujang with a whisk until incorporated. Set aside.
- Heat oil to 160C in a deep saucepan or deep-fryer. Carefully add chicken thighs in batches, ensuring they don't stick to the bottom of the pan, and fry until cooked (6-9 minutes; be careful, hot oil may spit). Drain on paper towels and season to taste.
SOFTEST BRIOCHE BURGER BUNS EVER W/ KOREAN FRIED CHICKEN | PERFECT ...
From youtube.com
PADAK KOREAN FRIED CHICKEN BURGER 파닭 - NOMSS.COM
From nomss.com
CHEESE STUFFED KOREAN FRIED CHICKEN BURGERS – FOOD NOTES
From food-notes.blog
KOREAN FRIED CHICKEN BURGERS | THE COOK BOOK
From thecookbook.pk
KOREAN FRIED CHICKEN BURGER (RECIPE & INGREDIENTS) | SCHOOL OF WOK
From next.sow.incendiaryblue.com
KOREAN KITCHEN CARDIFF – EASY KOREAN RECIPES TO MAKE AT HOME
From koreankitchencardiff.com
KOREAN FRIED CHICKEN BURGERS | THE COOK BOOK
From thecookbook.pk
KOREAN FRIED CHICKEN BURGERS - BURGERRECIPES.INFO
From burgerrecipes.info
KOREAN FRIED CHICKEN BURGER (RECIPE & INGREDIENTS) - SCHOOL OF WOK
From schoolofwok.co.uk
KOREAN FRIED CHICKEN - JOSHUA WEISSMAN
From joshuaweissman.com
KOREAN FRIED CHICKEN BURGER — JIMMY'S KITCHEN
From jimmyskitchen.se
KOREAN FRIED CHICKEN BURGERS | RECIPE CART
From getrecipecart.com
SOUTH KOREAN FRIED CHICKEN CHAIN OPENING FIRST EVER TORONTO LOCATION
From blogto.com
KOREAN STYLE FRIED CHICKEN BURGERS WITH GOCHUJANG SAUCE
From stirtomix.com
CHEESE STUFFED KOREAN FRIED CHICKEN RECIPE - YOUTUBE
From youtube.com
KOREAN CRISPY CHICKEN BURGER – FOOD FUSION
From foodfusion.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love