Korean · Dinner
Korean Fried Chicken Burger (High-Protein)
A double chicken thigh patty coated in a crisp cornstarch crust, double-fried, glazed in gochujang-honey sauce, and stacked with a fried egg, quick-pickled cucumber and gochugaru mayo on a toasted brioche bun.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
812Calories
56.3gProtein
42.8gFat
52.1gCarbs
19.4gSugar
5.3gFiber
1580mgSodium
481mgChol
9.9gSat Fat
610mgPotassium
140mgCalcium
4.3mgIron
1.9mcgVitamin B12
6.5mgVitamin C
protein-rich
high-fiber
cheat-day
high-protein
Instructions
1
Prep
Pound chicken thigh to 1/2-inch thickness, halve it, then toss both pieces in cornstarch and flour, dip in beaten egg, and dredge again in cornstarch mixture, pressing firmly.
2
Fry
Shallow-fry coated chicken in vegetable oil at 350°F for 4 minutes per side until pale gold and cooked through, watching for gentle bubbling at the pan edges.
3
Rest
Place chicken on a wire rack for 3 minutes while the oil returns to temperature, allowing the crust to firm before the second fry.
4
Fry
Return chicken to 350°F oil for 3 minutes until deep golden and crackling audibly on the surface, then transfer to a clean rack.
5
Simmer
Whisk gochujang, honey, soy sauce, minced garlic and grated ginger in a small saucepan over medium-low heat for 2 minutes until thinned.
6
Glaze
Toss fried chicken in warm sauce until fully coated and glossy, then set aside on a plate.
7
Fry
Crack egg into a lightly oiled nonstick pan over medium heat and fry for 2 minutes until white is set and yolk edges firm.
8
Mix
Stir gochugaru into mayonnaise until evenly pink, then set aside in a small bowl.
9
Rest
Slice cucumber thinly and place in rice vinegar with sugar-white for 10 minutes until slightly translucent at the edges.
10
Build
Toast brioche bun cut-side down in a dry skillet over medium heat for 1 minute until golden, then spread gochugaru mayo on both sides.
11
Plate
Layer lettuce, glazed chicken, pickled cucumber, and fried egg on bottom bun, drizzle with sesame-oil, close with top bun, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, boneless skinless chicken thigh, pounded thin and halved
- 1/2 cup60g cornstarch
- 4 tbsp36g all-purpose flour
- 22 eggs, beaten (for coating)
- 1/2 cup120ml vegetable oil, for shallow-frying
- 2 tbsp36g gochujang
- 2 tbsp40g honey
- 2 tsp10ml soy sauce
- 2 tsp2 tsp garlic
- 1 tsp1 tsp ginger-fresh
- 22 large eggs, fried (for the burger)
- 22 brioche bun (120g)
- 4 tbsp56g mayonnaise
- 1 tsp1 tsp gochugaru
- 11 cucumber (240g), for quick-pickling
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sugar-white
- 44 leaves lettuce (30g)
- 2 tsp2 tsp sesame-oil
