Korean Fried Chicken Burger

A delicious Korean Chicken burger recipe, each layer contains indescribable flavors and tastes, as it’s easy to prepare.
 

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 6 Persons
  • 1:30 Hours
  • Easy Recipe

Serving Size

  • 1

    for the Asian cucumber pickles, mix the rice vinegar, salt and sugar in a bowl. Leave for a few minutes to allow the sugar and salt to dissolve. Whisk and add the soy sauce.

  • 2

    Add the sliced cucumber, then cover and allow to pickle at room temperature for 20-30 minutes.

  • 3

    for the sauce, whisk the mayonnaise with rest of sauce ingredients in a small bowl, adding lime juice to taste. And sit aside.

  • 4

    For the slaw, toss all vegetables together, add the amount needed of the sauce leaving some for assembly and mix till well combined.

  • 5

    for the chicken, Put the chicken fillets in between 2 pieces of clingfilm and bash to an even thickness (1cm) with a rolling pin.

  • 6

    add flour, cornstarch and salt in a mixing bowl and mix well. In another bowl whisk the egg and milk together.

  • 7

    Take one of the pieces of chicken and toss in the flour, making sure to cover all surfaces. Shake off the excess then drop into the egg wash to coat.

  • 8

    Lift it out and let the excess liquid run off then put the chicken back into the flour mixture. Toss to coat again then transfer to a baking tray lined with a sprinkle of the flour mixture. Repeat with the remaining pieces of chicken.

  • 9

    Add about 5cm of vegetable oil in a big, deep frying pan. heat it until it reaches 170°C.

  • 10

    Add chicken to the oil and cook for about 3-4 minutes before turning over and cooking for another 4 minutes until crisp and golden on both sides.

  • 11

    Once they’re cooked, transfer to a baking tray lined with kitchen paper to soak up any excess oil.

  • 12

    Brush chicken while its hot with goody Korean BBQ.

  • 13

    On a toasted bun add sauce, slaw chicken then finally the Asian pickled cucumber cover with the bun and serve.