Korean Spicy Cream Fried Chicken Burger

Indulge in this decadent double patty fried chicken burger featuring tender yogurt marinated chicken, crispy bacon, and a signature spicy Korean cream sauce.

Ingredients

• 2 chicken thigh fillets
• 120 g yogurt
• 5 g garlic powder
• 13 g chili powder
• 1 oyster sauce, to taste
• 1 salt, to taste
• 1 sesame oil, to taste
• 70 g Korean chili sauce
• 10 g ketchup
• 15 g minced garlic
• 5 g honey
• 50 ml light cream
• 200 g flour
• 2 burger buns
• 2 tbsp crispy bacon bits

Instructions

1. 1Season the chicken

   

   In a white bowl, combine the raw chicken thighs with 5g garlic powder, 5g chili powder, a suitable amount of oyster sauce, a dash of salt, and a dash of sesame oil. These dry spices form the base of the savory crust.

   Tip: Ensure the chicken is patted dry before adding the spices so the marinade adheres better to the meat.
2. 2Add yogurt marinade

   

   Pour 120g of yogurt over the seasoned raw chicken thighs. The lactic acid in the yogurt works to gently break down the protein fibers, ensuring the chicken remains tender and juicy after frying.

   Tip: Yogurt is an excellent tenderizer for poultry; allow it to marinate for at least 30 minutes for best results.
3. 3Massage the marinade

   

   Using your hands, thoroughly mix the raw chicken thighs with the yogurt and reddish spice marinade. Ensure every piece is evenly coated to guarantee consistent flavor and tenderness throughout.

   Tip: Wear food-safe gloves while mixing to keep your hands clean and maintain hygiene.
4. 4Prepare the spicy cream sauce base

   

   In a small bowl, combine 70g Korean chili sauce, 10g ketchup, 15g minced garlic, 5g honey, 8g chili powder, and a splash of water. Mix well to create a smooth, dark red paste for the spicy cream sauce.

   Tip: The ketchup balances the heat of the Korean chili sauce, providing a subtle tang.
5. 5Sauté aromatics

   

   Heat a black pan over low heat. Add the minced garlic and sauté until fragrant, then add the chili powder and mix well. This step releases the essential oils from the garlic and chili, building a deep flavor base.

   Tip: Keep the heat low to prevent the garlic from burning, which can turn the sauce bitter.
6. 6Combine sauce ingredients

   

   Pour the prepared chili paste mixture into the pan with the sautéed garlic and spices. Stir slowly over low heat, then add a suitable amount of light cream and honey to adjust the richness and sweetness of the spicy cream sauce.

   Tip: Pour the cream in slowly while stirring to ensure a smooth, emulsified sauce.
7. 7Prepare the spicy cream sauce

   

   After sautéing the minced garlic and mixing in the chili powder, pour the light cream into the simmering red chili sauce mixture. Stir slowly and evenly until the ingredients are well combined and the sauce is smooth.

   Tip: Keep the heat low when adding the cream to prevent it from curdling or separating.
8. 8Thicken the sauce

   

   Continue stirring the mixture in the pan as the cream and red chili paste emulsify. Cook until the sauce reaches a uniform, vibrant orange color and a consistent, creamy texture. Add honey to adjust the sweetness to your preference.

   Tip: Stir continuously to ensure the sauce thickens evenly without sticking to the bottom of the pan.
9. 9Initial flour coating

   

   Take the marinated raw chicken thigh and place it into a plate filled with flour. Gently press and coat the chicken evenly on all sides, ensuring the marinade is well-covered by the flour.

   Tip: Press the flour firmly onto the meat to ensure it adheres properly.
10. 10Dip in water

    

    Briefly dip the flour-coated chicken piece into a bowl of clear water. This quick dip helps to hydrate the first layer of flour, which will allow for a thicker, crispier second coating.

    Tip: Keep this step very quick to avoid washing off the initial layer of flour completely.
11. 11Second flour coating

    

    Return the damp, flour-coated chicken to the flour plate. Press the chicken into the flour once more, packing on a thick, generous second layer to create a robust crust.

    Tip: This double-coating technique is the secret to achieving that signature extra-crispy exterior.
12. 12Fry the chicken

    

    Carefully lower the heavily battered chicken pieces into a deep fryer basket filled with hot, bubbling oil. Fry until the crust becomes beautifully golden brown and the chicken is fully cooked through.

    Tip: Do not overcrowd the fryer, as this can lower the oil temperature and lead to a greasy crust.
13. 13Remove chicken from oil

    

    Carefully lift the deep golden-brown fried chicken fillets out of the hot oil. Allow the excess oil to drain off completely while in the fry basket, which helps keep the crust perfectly crisp.

    Tip: Letting the chicken rest for a minute in the basket before assembling ensures the crust remains crunchy and doesnt make the bun soggy.
14. 14Spread the sauce

    

    Take the toasted bottom half of your burger bun and spread a generous spoonful of the warm, spicy Korean cream sauce evenly over the surface.

    Tip: Spreading the sauce evenly all the way to the edges ensures every bite of the burger has that rich, sweet and spicy flavor.
15. 15Add the first chicken patty

    

    Carefully place your first thick piece of crispy fried chicken directly onto the prepared bottom bun, right over the layer of rich sauce.

    Tip: Make sure your bun is nicely toasted so it can hold up to the weight and moisture of the large chicken patty and sauce.
16. 16Stack the second patty

    

    After adding another layer of the spicy cream sauce and any additional toppings like crispy bacon bits, carefully stack the second crispy fried chicken patty on top to build the ultimate double burger.

    Tip: Press down gently on the top patty to help stabilize the towering burger before adding the top bun.

Storage & Reheating

Burn It Off

Frequently Asked Questions