Korean Fried Chicken Burger with Gochujang Mayo
Instructions
- 1
Cut chicken breasts into 2 equal portions and pound to about 1.5cm thickness. Season with salt and pepper.
- 2
In a bowl, mix buttermilk, 2 tablespoons gochujang, soy sauce, minced garlic, and grated ginger. Add chicken and marinate for at least 30 minutes or up to 4 hours.
- 3
Set up breading station: flour in one dish, beaten egg in second dish, and panko in third dish.
- 4
Mix cornstarch into the flour. Remove chicken from marinade and dredge in flour mixture, then egg, then panko, pressing firmly to adhere.
- 5
Heat oil to 170°C (340°F) in a heavy pot or deep skillet. Fry chicken for 6-8 minutes, turning once, until golden brown and internal temperature reaches 75°C (165°F).
- 6
For gochujang mayo, mix mayonnaise with remaining 2 tablespoons gochujang, sesame oil, and rice vinegar.
- 7
Thinly slice cucumber into ribbons using a vegetable peeler. Thinly slice green onions.
- 8
Toast burger buns cut-side down in a dry skillet until golden.
- 9
Spread gochujang mayo on both bun halves. Place fried chicken on bottom bun, top with kimchi, cucumber ribbons, and green onions.
- 10
Sprinkle with sesame seeds and serve immediately while chicken is hot and crispy.
Chef's Note
"This Korean fried chicken burger brings the perfect balance of crispy, spicy, and tangy to your plate. The double coating technique creates an incredibly crunchy exterior while keeping the chicken juicy inside. The gochujang mayo adds that addictive Korean heat, while the kimchi and fresh cucumber provide the perfect contrast. Pro tip: don't skip the marinating time - it's what makes the chicken so flavorful!"
