Crispy Korean Fried Chicken Burger

Experience the ultimate crunch with this Korean fried chicken burger, featuring a milk-tenderized patty coated in a fiery, sweet, and savory secret sauce.

Ingredients

• 500 g fresh chicken breasts
• 250 ml whole milk
• 1 tsp fine salt
• 1 tsp black pepper (divided)
• 2 tsp garlic powder (divided)
• 2 tsp onion powder (divided)
• 2 tsp chili powder
• 150 g medium-gluten flour
• 50 g cornstarch
• 1.5 tsp paprika
• 2 tsp white sesame seeds
• 1.5 tsp barbecue seasoning powder
• 1 tbsp minced garlic
• 1 tsp chili flakes
• 0.5 tsp crushed chili
• 2 tbsp hot oil
• 1 handful fresh parsley
• 1 handful fresh dill
• 1 tbsp Greek yogurt
• 1 tbsp cheese powder
• 2 brioche buns
• 4 slices dill pickles
• 2 leaves fresh lettuce

Instructions

1. 1Prepare the chicken

   

   Place the chicken breasts on a clean cutting board and carefully slice them into smaller, uniform portions suitable for a burger. This ensures even cooking and consistent bites.

   Tip: Pat the chicken dry with paper towels before cutting to prevent it from slipping on the board.
2. 2Marinate the chicken

   

   Place the cut chicken breasts into a bowl and pour in the whole milk. Season with 1 teaspoon of fine salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 2 teaspoons of chili powder. Let it marinate for at least 30 minutes to tenderize.

   Tip: The milk helps to tenderize the chicken, making it incredibly juicy after frying.
3. 3Prepare the dry coating mix

   

   In a large metal bowl, combine 150g of medium-gluten flour, 50g of cornstarch, half a teaspoon of crushed black pepper, one teaspoon of garlic powder, one teaspoon of onion powder, and one and a half teaspoons of paprika. Whisk these dry ingredients together until thoroughly combined.

   Tip: Ensure the mixture is well-whisked to distribute the spices evenly for consistent flavor in every bite.
4. 4Dredge the chicken

   

   Take the marinated chicken pieces and coat them evenly in the prepared flour and starch mixture. Ensure every part of the chicken is well-covered to achieve a crispy exterior when fried.

   Tip: Press the flour into the chicken firmly to ensure the coating adheres well during the frying process.
5. 5Prepare the sauce base

   

   In a heat-proof bowl, combine 2 teaspoons of white sesame seeds, 1 1/2 teaspoons of barbecue seasoning, 1 tablespoon of minced garlic, 1 teaspoon of chili flakes, and 1/2 teaspoon of crushed chili. Carefully pour 2 tablespoons of hot oil over the mixture to bloom the aromatics.

   Tip: Be careful when pouring hot oil, as it will sizzle and release aromatic vapors instantly.
6. 6Finish the sauce

   

   Once the spiced oil has cooled slightly, stir in 1 tablespoon of Greek yogurt, 1 tablespoon of cheese powder, and a handful each of chopped fresh parsley and dill. Whisk everything together until the sauce is creamy and smooth.

   Tip: Make sure the oil isnt too hot when adding the yogurt, or it may separate.
7. 7Coat the fried chicken

   

   After deep-frying the chicken portions until fully cooked and crispy, take each freshly fried patty and dip it directly into the prepared secret sauce. Ensure the chicken is completely covered on all sides for maximum flavor.

   Tip: Work quickly while the chicken is still hot so it absorbs the sauce better.
8. 8Assemble the burger

   

   Assemble the burger by spreading an extra dollop of the secret sauce onto the toasted brioche buns. Layer on fresh lettuce and sliced pickles, then carefully place the heavily coated fried chicken patty on top before closing the sandwich.

   Tip: Toasting the bun adds a nice crunch and prevents it from getting soggy from the sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions