Korean Fried Chicken Burger

Ingredients

• 4 oz boneless skinless chicken thighs
• ½ cup all-purpose flour
• 3 tablespoons cornstarch
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 3 cups vegetable oil for frying
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• ½ tablespoon soy sauce
• 1 clove garlic, minced
• ½ teaspoon sesame oil
• ½ tablespoon butter
• 2 whole hamburger buns
• 3 tablespoons mayonnaise
• ½ cup pickled daikon radish (or store-bought)
• 1 tablespoon sesame seeds
• 2 stalks fresh scallions, thinly sliced

Instructions

1. 1

   Pat the 4 boneless skinless chicken thighs completely dry with paper towels — this is critical for a crispy crust. If the thighs are thicker than 0.75 inches, use a meat mallet to gently pound them to an even thickness so they cook through evenly. Set aside on a plate.

2. 2

   In a shallow bowl, whisk together 0.5 cup all-purpose flour, 3 tablespoons cornstarch, 0.5 teaspoon baking powder, 0.75 teaspoon kosher salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder. The baking powder is the secret to extra-crispy edges — it creates tiny bubbles that fry up light and crunchy.

3. 3

   Make the gochujang glaze: in a small saucepan over medium heat, melt 0.5 tablespoon butter. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, 0.5 tablespoon soy sauce, and 0.5 teaspoon sesame oil. Simmer gently for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and the raw chile heat mellows. Set aside off heat.

4. 4

   Heat 3 cups vegetable oil in a heavy-bottomed pot to 325°F, measuring the temperature with an instant-read thermometer clipped to the side of the pot. This lower first fry temperature ensures the chicken cooks through without the coating burning.

5. 5

   Working with one chicken thigh at a time, coat both sides thoroughly in the flour mixture, pressing gently so the coating adheres. Shake off excess. Carefully lower 2 thighs into the hot oil — the oil should bubble and sizzle steadily but not violently. Fry for 8-10 minutes, turning halfway through, until the coating is light golden and the internal temperature reads 165°F at the thickest part.

6. 6

   Transfer the first batch to a paper towel-lined plate to drain. Repeat with the remaining 2 chicken thighs.

7. 7

   Let the oil return to 350°F — this second fry crisps up the exterior. Working in batches again, fry the chicken a second time for 2-3 minutes per side, until the coating is deep golden brown and ultra-crispy. Transfer to a clean paper towel-lined plate.

8. 8

   Split the 2 hamburger buns and lightly toast them cut-side down in a dry skillet over medium heat for 1-2 minutes until they're warm and slightly crispy. Transfer to serving plates.

9. 9

   Brush the bottom half of each bun with 1.5 tablespoons of mayonnaise. While the chicken is still hot, place 2 fried thighs on each bun and immediately drizzle the warm gochujang glaze over the chicken, letting it seep into the crevices.

10. 10

    Top with 0.25 cup pickled daikon radish on each burger. Sprinkle 0.5 tablespoon sesame seeds and 1 sliced scallion stalk per burger. Place the top bun on each and serve immediately — the heat will soften the crust if you wait, and the glaze and pickles are best enjoyed while the chicken is still hot.

Tools you’ll need

• paper towels
• meat mallet
• shallow bowl
• whisk
• small saucepan
• instant-read thermometer
• heavy-bottomed pot
• slotted spoon or spider skimmer
• paper towel-lined plate
• 12-inch skillet
• brush or spoon

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