Buldak Noodle Spicy Chicken Burger

The ultimate heat-seeker's meal: a super-crispy yogurt-marinated chicken thigh topped with fiery Buldak noodles and melted cheese on buttery toasted brioche.

Ingredients

• 500 g boneless chicken thighs
• 200 g plain yogurt
• 100 ml water
• 1 kg cornstarch
• 150 g glutinous rice flour
• 1 tbsp thirteen-spice powder
• 1 tsp Sichuan peppercorn oil
• 1 tbsp minced garlic
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 30 g chopped pickles
• 50 g Parmesan cheese
• 1 tbsp Mascarpone cheese
• 1 pack instant Buldak noodles
• 30 g butter
• 2 brioche buns
• 2 slices yellow cheese
• 2 slices tomato
• 2 leaves lettuce
• to taste salt and pepper
• to taste garlic powder
• as needed frying oil

Instructions

1. 1Start the yogurt marinade base

   

   Begin preparing the chicken marinade by pouring plain white yogurt into a large stainless steel mixing bowl. Since traditional buttermilk can be difficult to source, yogurt serves as an ideal substitute to provide the acidity necessary for tenderizing the chicken thighs overnight.

   Tip: Use full-fat yogurt if possible; the higher fat content helps keep the chicken juicy during the high-heat frying process later.
2. 2Season the yogurt mixture

   

   Incorporate the dry seasonings into the yogurt base, including salt, black pepper, and the secret thirteen-spice powder. These aromatics are essential for building a complex, savory foundation that will permeate the meat as it marinates.

   Tip: Whisk the yogurt and spices together thoroughly to ensure the salt and fine powders are evenly distributed before adding the chicken.
3. 3Prepare the chicken thighs

   

   Unpack the fresh chicken thighs and place them on a clean cutting board for preparation. Trim away any excess fat or unwanted bits, then slice the meat into uniform, burger-sized portions to ensure they cook evenly in the fryer.

   Tip: Always use a sharp boning knife or chefs knife for trimming to get clean cuts without tearing the delicate chicken meat.
4. 4Submerge and marinate

   

   Place the prepared chicken thigh pieces into the bowl of seasoned yogurt marinade. Stir well to ensure every piece is completely submerged and coated, then allow the chicken to marinate overnight in the refrigerator for maximum tenderness.

   Tip: Press the chicken pieces down into the liquid to ensure no part of the meat is exposed to air, which helps the tenderization process.
5. 5Assemble the sauce ingredients

   

   Prepare the base for the special burger sauce by combining mayonnaise, yellow mustard, and finely chopped pickles in a metal container. This mixture provides a tangy, zesty contrast to the heat of the spicy noodles.

   Tip: Dicing the pickles into very small pieces beforehand will help achieve a more consistent texture once the ingredients are blended.
6. 6Thicken with Mascarpone

   

   To correct the consistency of the sauce, fold in a scoop of white Mascarpone cheese. This addition thickens the sauce so it stays on the burger better while introducing a rich, velvety creaminess to the flavor profile.

   Tip: If the sauce still feels too thin after adding the cheese, let it chill in the fridge for 30 minutes to allow the fats to firm up.
7. 7Prepare the breading base

   

   Measure out a large quantity of cornstarch—about one kilogram—and place it into a wide metal container. This heavy starch base is the secret to achieving a super-crispy texture for the fried chicken burger that wont get soggy even when paired with noodles and sauce.

   Tip: Using a digital scale while measuring your starch ensures the ratio of breading to seasoning remains consistent across every batch you make.
8. 8Season the dry coating

   

   Add glutinous rice flour to the cornstarch for extra crunch, then incorporate garlic powder, black pepper, and white pepper. Use a whisk to stir the mixture thoroughly, ensuring all the seasonings are evenly distributed throughout the starch for a uniform flavor profile.

   Tip: Whisking the dry ingredients together helps aerate the flour and ensures that the spices dont clump, leading to a more even golden-brown color when fried.
9. 9Dredge the marinated chicken

   

   Remove the chicken thighs from the seasoned yogurt marinade. Place them into the seasoned starch mixture and coat them thoroughly. For maximum crispiness, dip the floured chicken quickly into water and then dredge it a second time to create a thick, craggy crust.

   Tip: Firmly press the flour onto the chicken pieces during the second dredge to create the signature irregular bits that become extra crunchy in the fryer.
10. 10Deep fry the chicken thighs

    

    Carefully lower the breaded chicken into a deep fryer filled with hot oil. Fry the chicken for exactly 360 seconds. This precise timing ensures the chicken is cooked through, remaining juicy on the inside while the exterior develops a deep, golden-brown crunch.

    Tip: Do not overcrowd the fryer basket; frying only a few pieces at a time helps maintain a high oil temperature for a crispier result.
11. 11Parboil the Buldak noodles

    

    Bring a pot of water to a rolling boil and add the square blocks of instant noodles. Parboil them just until they are softened but still slightly undercooked. They will undergo a second cooking stage on the griddle, so it is vital to keep them firm at this point.

    Tip: Immediately transfer the noodles to an ice water bath after parboiling to stop the cooking process and maintain a springy, chewy texture.
12. 12Toast the brioche buns

    

    Halve the brioche buns and place them cut-side down on a flat-top griddle with melted butter. Toast them until the surface is golden brown and crispy. This caramelization provides a sturdy base that prevents the sauces and noodles from making the bread soggy.

    Tip: Brioche buns contain more sugar than standard buns and can burn quickly, so check them frequently to achieve a perfect golden toast.
13. 13Saute the noodles with butter

    

    Place the parboiled noodles onto a hot griddle with a knob of butter. Stir fry them quickly using tongs to toss the noodles so they are evenly coated. This step develops a fragrant slightly charred texture that enhances the noodle flavor and bite before the sauce is added.

    Tip: Do not overcook the noodles here as you only need a minute or two to achieve a bit of crispness on the edges.
14. 14Season with Buldak sauce

    

    Transfer the stir-fried noodles into a metal container and pour over a generous amount of deep red Buldak spicy sauce. Toss the noodles thoroughly until they are completely saturated and have taken on a vibrant, glossy red color.

    Tip: Toss the noodles while they are still hot from the griddle to ensure the sauce adheres perfectly to every strand.
15. 15Torch the cheese

    

    Place a slice of yellow cheese over the fried chicken and noodle stack. Use a kitchen blowtorch to melt the cheese until it becomes gooey and develops small charred spots, providing a smoky aroma and a rich, melted texture to the burger.

    Tip: Keep the blowtorch flame moving constantly to ensure the cheese melts evenly without burning the noodles underneath.

Storage and Reheating Tips

Burn It Off

Frequently Asked Questions