Korean Crispy Chicken Burgers

Name: Korean Crispy Chicken Burgers
Prep time: 48 min
Cook time: 37 min
Total time: 1 h 25 min
Yield: 1 serving
Ingredients: 78 g Chicken Thighs; 50 g Cabbage; 37 g Focaccia; 25 g Whole Wheat Flour; 20 g Greek Yogurt; 13 g Chili Powder; 10 g Kimchi; 10 g Sour Cream; 10 g Eggs; 10 g Scallions; 10 g Mayonnaise; 7 g White Vinegar; 6 g Honey; 5 g Soy Sauce; 3 g Olive Oil; 3 g Fresh Cilantro; 1 g Sesame Oil; 1 g Garlic; 1 g Fresh Ginger; 0 g Salt; 0 g Black Pepper

PoultryTakes time (60+ min)Comfort food

Calories: 503kcal
Protein: 28g
Carbs: 50g
Fat: 24g
Total time: 85min

Per serving · 48 min hands-on, 37 min waiting

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Ingredients

Servings

78 g Chicken Thighs
50 g Cabbage
37 g Focaccia
25 g Whole Wheat Flour
20 g Greek Yogurt
13 g Chili Powder
10 g Kimchi
10 g Sour Cream
10 g Eggs
10 g Scallions
10 g Mayonnaise
7 g White Vinegar
6 g Honey
5 g Soy Sauce
3 g Olive Oil
3 g Fresh Cilantro
1 g Sesame Oil
1 g Garlic
1 g Fresh Ginger
0 g Salt
0 g Black Pepper

about €1.76 per serving

Instructions

Prepare the Chicken Marinade

3 min hands-on30 min waiting
- Combine chicken thighs, soy sauce, vinegar, eggs, Greek yogurt, black pepper, and salt in a large bowl.
- Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or overnight.
Make the Spicy Sauce

7 min hands-on
- Finely chop spring onions and grate ginger and garlic.
- Whisk together onions, ginger, garlic, sour cream, soy sauce, sesame oil, honey, vinegar, and chili powder until smooth. Adjust seasoning to taste.
Prepare the Slaw

10 min hands-on
- Shred cabbage and place in a large bowl.
- Chop fresh coriander and additional spring onions, then add to the cabbage.
- Whisk mayonnaise, vinegar, and salt in a smaller bowl. Pour over cabbage mixture and toss well. Scrunch to soften cabbage slightly.
Make the Kimchi Mayo

2 min hands-on
- Blend mayonnaise with kimchi until smooth. Taste and add salt if necessary. Set aside.
Coat the Chicken

15 min hands-on
- Season whole-grain flour with salt and chili powder in a shallow dish.
- Remove chicken from marinade, shake off excess, and dredge in seasoned flour. Press firmly to adhere coating. Repeat coating process three times.
Fry the Chicken

5 min hands-on7 min waiting
- Heat olive oil in a large pot to 175°C (350°F).
- Fry chicken in batches, ensuring not to overcrowd. Cook for 7-10 minutes until golden brown and cooked through. Drain on a wire rack or paper towels.
Assemble the Burgers

6 min hands-on
- Toast focaccia slices or buns until golden.
- Spread kimchi mayo on the top bun.
- Add slaw to the bottom bun, followed by fried chicken. Drizzle with spicy sauce.
- Place the top bun on the burger and press gently to secure.
- Cooking tips:
- For extra crunch, double-coat the chicken in flour and allow it to rest for 10 minutes before frying.
- Use a thermometer to monitor oil temperature while frying; maintaining steady heat ensures crispy, evenly cooked chicken.
- Serve immediately for the best texture. If needed, keep fried chicken warm in an oven set to 90°C (200°F) while preparing the rest of the burgers.
- Customize spice levels by adjusting the chili powder and honey in the sauce.