Fried chicken is one of those cross-cultural, universally familiar phenomena – techniques and prized recipes are hotly debated and fiercely guarded, but honestly, the Koreans have mastered it. Ticking all requisite boxes – juicy, flavourful and perfectly crispy – then follows a mic drop: a final deft souse in a sweet, hot, salty, smoky sauce. So, when levelled up as a burger, consider it culinary terraforming – only comparable to the OG public awakening of the ‘chicken burger’ in the 1960s, aka Chick-fil-A’s fried chicken sandwich.
Ingredients
- 1kg chicken breast or thigh fillets, sliced about 1.5cm thick
- Tapioca or potato flour, lightly seasoned
- Soft rolls – brioche, potato or milk buns
Marinade
- ½ teaspoon white pepper
- Chilli powder, to taste
- 1 teaspoon ginger, grated
- 80 ml rice wine
- 20 ml dark soy (optional)
Sauce
- 125g gochujang
- 125g honey
- 250g dark brown sugar
- 250ml light soy sauce
- 8 cloves garlic, crushed
- Small nugget ginger, grated
- 60ml roasted sesame oil
Method
Marinate the chicken until required for service.
To prepare the sauce, combine all ingredients in a pan, bring to a gentle simmer and cook for about 5 minutes until slightly reduced, glossy and sticky. This can be made ahead, chilled and reheated to order.
When ready to cook, dredge each piece of marinated chicken thoroughly in seasoned flour, ensuring an even, well-adhered coating for maximum crunch.
Deep-fry until the chicken is golden, crisp and reaches an internal temperature of 75°C. Drain briefly, then toss the hot chicken in just enough sauce to coat without softening the crust.
Finish with sesame seeds, add to the burger, and serve with cabbage slaw, pickles, egg mayonnaise and cheese for balance, texture and richness.
Kitchen notes
Let the dredged chicken sit for 5–10 minutes in the flour before frying. This hydrates the flour and forms a natural “glue,” giving you a thicker, craggy crust that stays crisp longer.
Reduce the sauce to a tight, glossy consistency. A sauce that’s too loose will slide off the chicken and sog the coating; a properly reduced glaze clings instantly and evenly.
