Korea x United States
Gochujang fried chicken burger
Crunch you can hear across the room, glaze you will taste for days.
75 minTime
47 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original954kcalsame
47 gproteinsame
4 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Soak the chicken in the buttermilk with half the salt for 30 minutes in the fridge.
- 2Mix the maida, cornflour, baking powder, pepper and remaining salt. Drizzle in 2 tbsp of the buttermilk and rub to make small clumps. Press each thigh into the flour.
- 3Heat the oil to 170°C on medium heat. Fry the chicken 2 pieces at a time for 6 to 7 minutes, turning once.
- 4For the glaze, warm the gochujang, honey, soy and butter in a small pan on low heat for 1 minute.
- 5Toss the cabbage with the mayonnaise, rice vinegar and sugar.
- 6Toast the cut buns on a pan on medium heat for 1 minute. Brush the chicken with glaze and sprinkle sesame.
- 7Build: bun, pickles, chicken, slaw, bun top.
Serve it like this
Stand the burger on a board, spear it with a long skewer to hold its height and let a little glaze drip down the side. Extra slaw in a small cup alongside.
