How to Make a Korean Crispy Chicken Burger at Home

 How to Make a Korean Crispy Chicken Burger at Home

Ingredients:

Prepare the Korean Fried Chicken:

 

Chicken fillets 2pcs/300g

¼ cup whipped yogurt

Hot sauce 2 tbsp

1 cup milk

onion powder 1 tbsp

garlic powder 1 teaspoon

Salt 1 tsp or to taste

½ tsp black pepper powder

¾ cup sifted all-purpose flour

Paprika powder ½ tbsp

¼ cup cornmeal

½ tsp black pepper powder

Dried oregano ½ tsp

powdered ginger 1 teaspoon

garlic powder 1 teaspoon

Salt ½ tsp or to taste

baking powder ½ tsp

Cooking oil as needed

Coleslaw:

½ cup mayonnaise

Vinegar 1 & ½ tablespoon

Crush ¼ teaspoon of black pepper

powdered sugar ½ tbsp

Salt ½ tsp or to taste

½ cup carrot julienne

1 & ½ cup shredded cabbage

Sliced ​​green onion ¼ cup

Red sauce:

Tomato ketchup 4-5 tbsp

Sriracha sauce 3 tbsp

soy sauce 2 tbsp

Vinegar 1 tbsp

sesame oil 2 teaspoons

Brown sugar 2 tbsp

minced garlic 1 tbsp

Assembly:

hamburger bun

Mayonnaise

Marinated cucumber cut into thin slices

Sesame seeds

Directions:

Prepare the Korean Fried Chicken:

First beat the fillet with the flat hammer then on the bristle side. Cut into two portions then set aside

Combine yogurt, hot sauce, milk, onion powder, garlic powder, salt, black pepper powder in a bowl and whisk well.

Add the chicken fillets, carefully dip each piece in the marinade, cover with cling film then leave to marinate in the refrigerator for 6 hours or overnight.

Put all purpose flour, paprika powder, corn flour, black pepper powder, dried oregano, ginger powder, garlic powder, salt, baking soda in a container, close container and shake well to combine.

Remove the chicken from the marinade and place it in the container with the dry ingredients, close the container and shake to coat the chicken well.

Shake lightly to create flakes and discard excess meat from chicken.

Heat the cooking oil in a wok and brown the breaded chicken over medium heat for 1-2 minutes.

Remove the chicken from the cooking oil and let stand for 30 seconds, then fry again in the hot oil until golden brown and crispy.

Prepare the coleslaw:

Combine mayonnaise, vinegar, cracked black pepper, powdered sugar, salt in a bowl and whisk well.

Add carrots, cabbage, spring onion leaves, mix well and set aside.

Prepare the Korean sauce for the burgers:

In a saucepan, combine the tomato ketchup, sriracha sauce, soy sauce, vinegar, sesame oil, brown sugar, minced garlic and mix well.

Now turn on the heat, mix well and simmer over medium-high heat for 1-2 minutes, then set aside. Let it cool completely.

Assembly:

Add mayonnaise, pickled cucumber slices, prepared coleslaw, fried chicken, prepared Korean sauce to a hamburger bun and spread and spread with a brush, sprinkle with sesame seeds, place top of the burger and serve!