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
  • â…› 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 imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature2 days ago via Instagram
@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza3 days ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife5 days ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats1 week ago via Instagram
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