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Spicy Korean Fried Chicken Burger

Crispy, double-fried chicken thighs glazed in a sticky spicy Gochujang sauce, served on a brioche bun with creamy purple slaw.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American Fusion, Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 chicken thighs boneless, skinless
  • 1 cup buttermilk
  • 1 tsp salt
  • 0.5 tsp garlic powder
Dredge
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
Gochujang Glaze
  • 3 tbsp Gochujang paste
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
Assembly
  • 4 brioche buns toasted
  • 2 cups purple cabbage slaw prepared
  • 1 bunch cilantro fresh

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Meat thermometer
  • Whisk
  • Wire rack

Method
 

  1. In a bowl, combine chicken thighs with buttermilk, salt, and spices. Marinate for 30 minutes.
  2. Whisk together all glaze ingredients in a saucepan. Simmer for 5 minutes until thickened.
  3. Mix flour, cornstarch, and baking powder in a shallow dish. Drizzle in a little marinade to create clumps.
  4. Dredge chicken in the flour mixture, pressing firmly to coat.
  5. Heat oil to 350°F (175°C). Fry chicken for 6-8 minutes until golden and cooked through.
  6. Drain chicken on a wire rack and immediately brush with the spicy glaze.
  7. Toast brioche buns with butter.
  8. Assemble burger with slaw on the bottom, glazed chicken, cilantro, and top bun.

Notes

For maximum crunch, ensure your oil maintains temperature between batches. Leftover chicken can be reheated in an air fryer to crisp up.