Korean Fried Chicken Burger – 35-Minute Recipe
A sizzling Korean‑style fried chicken burger that blends spicy gochujang sauce, crunchy coleslaw, and tangy kimchi for a flavor explosion. The crispy chicken pairs perfectly with the fresh slaw, making this a crowd‑pleasing dinner.
Recipe by Nicky Toet· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 4 hamburger buns
- 1 kimchi
- 1 Nick’s Hatsas
Korean Fried Chicken
- 1 1/10 lb chicken thigh fillets
- 1 1/10 cup buttermilk
- 5 3/10 oz flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- to taste salt
- to taste black pepper
- to taste oil
Korean Sauce
- 0.51 cup gochujang
- 1 fl oz honey
- 1 fl oz soy sauce
- 1 fl oz rice vinegar
- 0.51 fl oz sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
Coleslaw
- 7 1/10 oz green cabbage
- 3 1/2 oz carrots
- 1/4 cup mayonnaise
- 0.51 fl oz rice vinegar
- 1 tsp sugar
- to taste salt
- to taste black pepper
Instructions
- 11. Place the chicken thigh fillets in a bowl, cover with buttermilk, and refrigerate for at least 1 hour to tenderize.
- 22. In a large shallow dish combine flour, garlic powder, onion powder, paprika, salt, and black pepper; whisk to distribute evenly.
- 33. Heat a deep pot of oil to 347°F (350°F). Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the seasoned flour, shaking off excess.
- 44. Carefully lower the coated chicken into the hot oil and fry for 7–10 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F (165°F). Drain on paper towels.
- 55. While the chicken fries, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl; set aside.
- 66. In a large bowl combine shredded green cabbage and carrots. Add mayonnaise, the remaining 15 ml of rice vinegar, sugar, salt, and black pepper; toss until the slaw is evenly coated.
- 77. Slice the hamburger buns horizontally, spread a thin layer of mayonnaise on each cut side, and toast them lightly in a skillet or oven until just golden.
- 88. Assemble each burger: place a fried chicken piece on the bottom bun, drizzle generously with the prepared Korean sauce, top with a generous spoonful of coleslaw, add a portion of kimchi, and finish with the top bun.
- 99. Serve immediately while the chicken is hot and the buns are crisp.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Marinate the chicken in buttermilk for at least 1 hour before coating and frying.
Dry Before Dredging
Let excess buttermilk drip off the chicken before dredging in the flour mixture.
Maintain Oil Temperature
Heat oil to 175 °C and fry the chicken for 7–10 minutes, turning once, until golden and 74 °C internal.
Toast Buns Lightly
Spread a thin layer of mayonnaise on bun halves and toast them just until golden.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Korean Fried Chicken Burger?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Korean Fried Chicken Burger recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Korean Fried Chicken Burger recipe come from?
- It was shared by Nicky Toet on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.