Korean Sweet
Spicy Fried Chicken Burger

A towering fusion burger featuring ultra-crispy, double-fried chicken glazed in a sticky peanut-chili sauce, balanced with cool ranch and tangy overnight pickles.

Ingredients

• 500 g boneless chicken thighs
• 200 g white radish (daikon)
• 100 g carrots
• 1 cup frying powder
• 3 tbsp Korean red chili paste (Gochujang)
• 2 tbsp minced garlic
• 2 tbsp brown sugar
• 14 cup crushed roasted peanuts
• 12 cup ranch dressing
• 2 large brioche burger buns
• to taste chili powder
• optional shredded scallions

Instructions

1. 1Marinate the radishes

   

   Place julienned white radish and carrots into a bowl. Pour the cooled sweet and sour liquid over them and marinate overnight. This step is essential as the acid cuts through the richness of the fried chicken.

   Tip: Making these pickles the night before allows them to reach maximum crispness and flavor by the time you assemble your burger.
2. 2Fry the minced garlic

   

   Heat oil in a pan over medium heat. Add the minced white garlic to the hot, bubbling oil and fry gently until it becomes fragrant. Be careful not to burn the garlic, as it will turn bitter and affect the final flavor of your sauce.

   Tip: Keep the heat moderate; garlic burns quickly and will impart a bitter taste to your sauce if it gets too dark.
3. 3Add the chili paste

   

   Once the garlic is aromatic, add a generous spoonful of thick red Korean chili paste into the pan. Stir continuously to blend the paste with the fried garlic and oil, creating the savory and spicy base for the sauce.

   Tip: Frying the chili paste briefly in the aromatic oil helps to bloom its flavors and mellow out any raw fermented taste.
4. 4Finish the sweet and spicy sauce

   

   Once your sweet and spicy Korean chili sauce is fully prepared, allow it to cool down in the pan. Once cooled, add the crushed peanuts and stir them thoroughly into the glossy, dark red sauce. This will add a pleasant nutty crunch that pairs perfectly with the chicken.

   Tip: It is crucial to wait until the sauce has completely cooled before adding the peanuts; otherwise, the heat will make them soggy and lose their crunch.
5. 5Season the chicken

   

   Place the raw chicken pieces into a large mixing bowl. Sprinkle a generous layer of red spice powder evenly over the meat. This will provide the foundational flavor and a hint of heat for the fried chicken.

   Tip: Using boneless chicken thighs will give you the juiciest and most flavorful result for your burger.
6. 6Add the marinade liquid

   

   Pour the white liquid into the bowl over the seasoned chicken. Ensure all the pieces are well-coated. If time permits, cover and marinate overnight in the refrigerator to allow the chicken to fully absorb the flavors and become perfectly tender.

   Tip: Marinating overnight is highly recommended, as it deeply flavors the meat and ensures a juicy interior after frying.
7. 7Add the frying powder

   

   Remove the marinated chicken from the fridge. Pour the frying powder directly into the bowl with the chicken and marinade. This direct mixing method creates the specific heavy batter needed for a thick crust.

   Tip: Adding the dry powder straight into the wet marinade saves time and builds the exact heavy texture required for frying.
8. 8Mix into a thick batter

   

   Using a gloved hand, vigorously mix the frying powder into the chicken and marinade until a thick, sticky, pale orange batter forms. Ensure every single piece of chicken is heavily and evenly coated with this thick mixture.

   Tip: This thick batter is the secret to achieving a heavy, bread-like crust similar to classic fried bread snacks.
9. 9Start frying the chicken

   

   Heat cooking oil in a pan over medium heat. Once the oil is hot and ready, carefully drop the thickly battered chicken pieces into the bubbling oil. Maintain medium heat and let the chicken fry steadily for about 3 minutes to cook the inside and set the outer crust.

   Tip: Always lower the chicken gently away from your body to prevent hot oil from splashing.
10. 10Double fry for maximum crunch

    

    After the initial 3-minute fry, remove the chicken from the oil. To achieve the perfect crunch, fry the chicken a second time for an additional 30 seconds. Use metal tongs to lift the large, deeply golden-brown pieces out of the hot oil once done.

    Tip: Because this specific batter is thicker than usual, the double-frying method is essential to ensure the crust cooks completely through without burning.
11. 11Inspect the crispy crust

    

    Remove the fully fried chicken to a cutting board and slice a piece in half to check the results. You should see a highly crispy, thick golden crust on the outside that perfectly wraps the juicy, opaque white meat on the inside.

    Tip: Letting the chicken rest for a minute before cutting allows the juices to redistribute, keeping the inside tender and moist.
12. 12Coat the fried chicken

    

    Place your freshly fried chicken directly into the pan containing the prepared peanut chili sauce. Use a wooden spoon to toss and coat the entire piece in the thick dark red glaze until it is completely covered.

    Tip: Toss the chicken gently to ensure the thick crust remains completely intact while picking up the sticky glaze.
13. 13Prepare ranch dressing

    

    Mix creamy ranch with chopped fresh herbs. Spread a generous layer onto the toasted bottom bun to provide a cooling counterpoint to the spicy glaze.

    Tip: Using fresh herbs in the dressing elevates the overall freshness of the burger.
14. 14Place the chicken patty

    

    Carefully place the large, thoroughly sauce-coated piece of fried chicken onto the prepared toasted bottom burger bun. You can use a brush to apply any extra sweet and spicy peanut sauce from the pan directly onto the chicken to ensure every bite is incredibly satisfying and flavorful.

    Tip: Ensure the fried chicken is still hot when assembling the burger so the flavors meld together perfectly.
15. 15Add pickled vegetables

    

    Using chopsticks, place a generous pile of the sweet and sour julienned white radish and carrots directly on top of the glazed chicken patty. These pickled vegetables, which were marinated overnight in the sweet and sour liquid, add a crucial refreshing crunch that cuts right through the richness of the meat.

    Tip: Drain the pickled vegetables slightly before adding them to the burger to prevent the bun from getting soggy.
16. 16Top with extra dressing

    

    Finish the assembly by spooning an extra dollop of the creamy herb ranch dressing directly over the pile of julienned vegetables. This second layer of sauce guarantees a double layer of enjoyment, combining the sweet, savory, tangy, and spicy elements perfectly in every single bite.

    Tip: Add this final layer of sauce right before serving to keep the vegetables crisp and the overall presentation neat.

Storage & Reheating

Burn It Off

Frequently Asked Questions