Korean Fried Chicken Burger

 

Ingredients

Makes 6 Burgers

Fried Chicken Coating:

  • 30 g (1 oz) corn flour
  • 2 ½ tsp sea salt
  • ½ tsp baking powder
  • Freshly ground black pepper
  • 6 boneless and skinless chicken thighs

BBQ Sauce:

  • 3 Tbsp Korean chilli paste (gochujang)
  • 3 Tbsp ketchup
  • 2 Tbsp dark brown sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 2 tsp grated peeled fresh ginger
  • 2 cloves garlic, grated or finely chopped
  • Vegetable oil, for frying

Batter:

  • 64 g (1/4 oz) corn flour
  • 20 g (3/4 oz) fine matzo meal
  • 30 g (1 oz) plain flour
  • 1 Tbsp sea salt
  • 2 ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp baking powder
  • 90 ml (3 fl oz) vodka (or any neutral-tasting 40% alcohol)

Kimchi Slaw Topping:

  • 180 g chopped cabbage kimchi
  • 60 g daikon radish, peeled and julienned
  • ⅛ head of red cabbage, shredded
  • 1 small carrot, peeled and julienned
  • ½ red onion, halved and thinly sliced

Burger:

  • 6 burger buns, split horizontally
  • 6 tbsp kewpie mayo

Method

For the coating:

In a large bowl, stir together the corn flour, salt, baking powder and a generous amount of pepper.

Add the chicken and toss to coat. Transfer the chicken to a wire rack, shaking each piece to remove any excess coating. Leave uncovered, at room temperature for about 1 hour.

For the bbq sauce:

Meanwhile, in a small saucepan, combine all the sauce ingredients and simmer for 3-5 minutes until slightly thickened. Set aside and keep warm.

For the kimchi slaw:

In a large bowl, toss together the kimchi, lettuce, red cabbage, carrot and onion. Set aside.

Heat the oil:

Shortly before cooking, in a large, wide, heavy based pot at least 13 cm (5 in) deep, heat 5 cm (2 in) of vegetable oil over a medium-high heat until it reaches 180C/350F.

For the batter:

While the oil is heating, in a large bowl, whisk together the corn flour, matzo meal, flour, salt, garlic powder, onion powder and baking powder. In a small bowl, whisk together the vodka, and 240 ml (8 fl oz) water.

Right before you're ready to fry the chicken whisk the vodka mixture into the corn flour mixture. (Don't do this in advance or the resulting batter nay thicken too much as it sits. The consistency should be relatively thin and runny).

Dunk the chicken into the batter:

Dip each piece of chicken into the batter, letting any excess drip off. Suspend the chicken in the oil for a couple of seconds to set the crust before letting it slip completely into the oil; otherwise it will stick to the base of the pot.

Fry the chicken for 15-20 minutes, flipping halfway through, until golden brown and cooked through. Cook until the thickest part of the chicken registers 75C/165F. Transfer to a wire rack or kitchen lined plate to drain. Keep warm in a low heated oven.

Build the burger:

First grill or toast the burger buns, until warmed through. Then slather a spoonful of kewpie mayo on the bottom side of each bun. Place a piece of fried chicken on top, and drizzle the BBQ sauce on the chicken. Top with the kimchi Asian slaw and then place on the top bun. Serve immediately.

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Social media

@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
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Thank you @toryburch for my stellar outfit!
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#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth3 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
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These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)15 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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#afternoontea #london #judyjoo #cheflife #chefslife #chefsofinstagram #InfiniTeaConradLondon
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@redkitepr22 hours ago via Instagram
@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 

https://www.theguardian.com/food/2024/feb/07/real-deal-14-ambitious-delicious-packed-lunch-recipes

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#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram
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