Korean fried chicken burgers

Korean fried chicken burgers

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(29 ratings)

Prep: 30 mins Cook: 20 mins

More effort

Makes 4

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Nutrition and extra info

Nutrition: per burger

  • kcal415
  • fat20g
  • saturates4g
  • carbs38g
  • sugars35g
  • fibre2g
  • protein19g
  • salt1.8g
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    For the chicken

    • 4 skinless boneless chicken thighs fillets
    • large piece of ginger, finely grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 100g cornflour
    • vegetable oil, for frying

    For the sauce

    • 6 tbsp dark brown sugar
    • 2 tbsp Korean chilli paste (gochujang) – see tip
    • 2 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 2 large garlic cloves, crushed
    • small piece ginger, grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 tsp sesame oil

    For the kimchi-style slaw

    • ½ white cabbage, finely sliced
    • 1 mooli, shredded into thin strips
    • 4 spring onions, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • small piece ginger, grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp golden caster sugar
    • 1 garlic clove, crushed
    • 2 tbsp mayonnaise
    • pinch of hot chilli powder

    To serve

    • 1 Little Gem lettuce, divided into leaves
    • 4 brioche or sesame seed burger buns, split and lightly toasted


    1. Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

    2. To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

    3. Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

    4. Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.

    5. Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    26th Apr, 2020
    Very tasty! Would recommend, definitely.
    AndyTastes's picture
    10th Sep, 2019
    Sauce too sweet, halve the sugar.
    2nd Feb, 2018
    I made the sauce from this recipe to go with a hairy bikers Korean fried chicken in a batter, very similar but battered, and served with baked potato. The sauce was wonderful, hot, sweet and sticky, easy and quick to make. I’ll definitely be using this time and time again.
    8th Jul, 2016
    Loved this recipe. Went down so well on a Saturday night with all the family :)
    5th Jul, 2016
    Nice recipe, slaw was lovely, but the sauce was way too sweet for my taste. Will tweak the amount of sugar next time.
    Minoo's picture
    22nd May, 2016
    This was such a treat! I have never fried anything like this before but the instructions were clear enough to yield a good result. Waitrose are now stocking gochujang which makes the ingredients a bit easier to find. I couldn't get mooli but instead used radishes, which worked well. The sauce is really the star of the show, so if you can't be bothered with frying the chicken I'd recommend getting some breaded chicken and just making the sauce and you'll get a similar result. In fact, the sauce was so nice I might need to make another batch to keep in the fridge!
    13th Jul, 2015
    Second what the below poster said - this recipe is amazing! So simple and the chicken comes out super-crispy, just make sure you've got lots of hot oil in the pan. The sauce is great, I replaced gochujang with sriracha as already had a bottle and it was delicious. You could also probably go without the ginger if it's too much of a faff as I didn't notice it made much of a difference. Will definitely be making this one again. Tip - Co-op do brioche rolls that taste fantastic with this.
    7th Jul, 2015
    Second time doing the recipe. Used 1 part sweet chilli sauce and 1 part sriracha for the sauce and it is amazing. One of the best recipes on GoodFood!
    5th Jun, 2015
    One day i will eat this
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