These Korean-inspired fried chicken burgers are packed with bold flavors and crispy textures. The juicy, fried chicken is coated in a crunchy, seasoned batter and topped with tangy kimchi and creamy gochujang mayo. Perfect for spice lovers, this burger combines the best of Korean cuisine with a Western twist.
History of Korean Fried Chicken
Korean fried chicken, or “Chikin,” began in the 1960s in South Korea. After the Korean War, American soldiers introduced fried chicken to the country. However, Korean chefs quickly modified it, using local ingredients and cooking techniques.
The Rise of “Chimaek”
By the 1970s, fried chicken gained popularity, especially among the working class. Korean chefs perfected the double-frying method, which made the chicken extra crispy. This method helped the chicken stay crunchy even when coated in sauce. At the same time, people began pairing fried chicken with beer, creating the popular “Chimaek” (chicken and beer). This combination became a favorite for social gatherings and late-night meals.
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Flavors and Sauces Evolve
As fried chicken became more popular, chefs experimented with new flavors. They added sweet soy sauce, spicy gochujang, honey, and garlic. Gochujang, a fermented chili paste, became a key ingredient. It added a unique balance of heat, sweetness, and umami.
Global Popularity and Fusion Dishes
Korean fried chicken soon gained worldwide recognition. Cities around the globe embraced its crispy texture and bold flavor. Today, dishes like the Korean-inspired fried chicken burger blend the crispy chicken with gochujang mayo and kimchi. These fusion dishes offer a fresh take on the traditional Korean fried chicken, combining it with Western-style burgers for a unique and exciting flavor.
Korean fried chicken is no longer just a local dish; it has become a global culinary experience.
Cultural Significance of Korean Fried Chicken
Korean fried chicken, often referred to as “Chikin,” holds a deep cultural significance in South Korea. It is not just a meal but an experience, often enjoyed in the company of friends or family. The popularity of fried chicken in Korea is so widespread that it is considered a comfort food, especially after a long day or during social events. The term “Chimaek,” the combination of “chicken” and “maekju” (Korean for beer), has become synonymous with a laid-back, enjoyable evening. It’s a tradition that brings people together, often shared in small, local eateries or delivered to homes for gatherings.
The popularity of Korean fried chicken and Korean-Inspired Fried Chicken Burgers has extended beyond South Korea and is now enjoyed around the world. As the dish’s reputation spread internationally, its unique cooking style and bold flavors attracted a global following. Today, Korean fried chicken is a popular choice in restaurants worldwide, often served in trendy eateries or as part of fusion dishes.
Korean Ingredients to Know
Several key ingredients define Korean fried chicken’s distinctive flavor profile. Gochujang, a fermented red chili paste, is the base for many of the sauces. It is thick, spicy, and slightly sweet, giving the chicken a rich, savory flavor. Additionally, sesame oil adds a subtle nutty flavor, and rice vinegar helps balance out the richness of the dish. Kimchi, a traditional Korean side dish made from fermented vegetables, often accompanies fried chicken, offering a tangy and spicy contrast to the crispy, savory chicken.
The Double-Fry Technique
The double-fry technique used in Korean fried chicken is crucial for achieving the perfect crunch. First, the chicken is fried at a lower temperature to cook it through. After the initial fry, the chicken is rested and then fried again at a higher temperature to create the signature crispy coating. This method prevents the coating from becoming soggy and ensures the chicken remains juicy inside. It’s a key reason why Korean fried chicken stands out from other fried chicken recipes, making it particularly popular among fans of crispy textures.
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Modern Variations and Global Influence
While traditional Korean fried chicken is often served with a soy-based or sweet-and-spicy sauce, modern variations have taken the dish in new directions. Some versions feature a honey butter glaze, giving the chicken a sweet, rich flavor. Others use a more intense, fiery spice mix for those who crave heat. Fusion dishes, like the Korean fried chicken burger, have also emerged, combining the classic fried chicken with Western ingredients like burger buns and gochujang mayo. These variations continue to evolve, introducing new generations to the incredible flavors of Korean fried chicken while making it more accessible worldwide.
Korean-Inspired Fried Chicken Burgers with Gochujang Mayo
Description
These Korean-inspired fried chicken burgers are a perfect fusion of crunchy, golden chicken thighs, tangy kimchi, and creamy gochujang mayo. Ideal for those who crave bold flavors and a touch of spice, this recipe is a crowd-pleaser for any occasion.
Ingredients
For the Chicken Marinade:
For the Coating:
For the Gochujang Mayo:
For the Assembly:
Instructions
Step 1: Prepare the Chicken Marinade
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Flatten the Chicken: Place each chicken thigh between two pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to gently pound them to an even thickness of about 1 cm. This ensures even cooking and tender texture.
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Make the Marinade: In a medium bowl, whisk together the soy sauce, rice wine, and grated ginger until well combined.
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Marinate the Chicken: Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap or transfer everything to a resealable bag. Refrigerate for at least 1 hour or up to overnight for maximum flavor.
Step 2: Prepare the Coating
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Mix the Dry Ingredients: In a large shallow dish or bowl, combine the cornflour, baking powder, paprika, garlic powder, salt, and white pepper. Mix thoroughly to distribute the spices evenly.
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Set Up a Coating Station: Remove the chicken from the marinade, allowing any excess liquid to drip off. Place the chicken on a plate next to the bowl of coating. Have a clean plate ready for the coated chicken.
Step 3: Fry the Chicken
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Heat the Oil: In a deep frying pan, skillet, or heavy-bottomed pot, heat enough oil to submerge the chicken pieces (about 5 cm deep). Use a kitchen thermometer to ensure the oil reaches 180°C. Maintaining this temperature is crucial for crispy chicken without overcooking.
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Coat the Chicken: Dredge each piece of chicken in the flour mixture, pressing gently to ensure a thick and even coating. Shake off any excess flour and set aside on the prepared plate.
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Fry in Batches: Carefully lower the coated chicken thighs into the hot oil, cooking 2–3 pieces at a time to avoid overcrowding. Fry for about 6–8 minutes, flipping occasionally, until golden brown and cooked through (internal temperature of 75°C).
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Drain the Chicken: Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels. This helps remove excess oil and keeps the chicken crispy.
Step 4: Make the Gochujang Mayo
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Combine Ingredients: In a small mixing bowl, whisk together the mayonnaise, gochujang paste, honey, and sesame oil until smooth and creamy. Taste and adjust the amount of gochujang for your preferred spice level.
Step 5: Assemble the Burgers
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Toast the Buns: Lightly toast the burger buns on a dry skillet or under a broiler for 1–2 minutes until golden brown. This step adds texture and prevents the buns from becoming soggy.
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Spread the Gochujang Mayo: Generously spread the prepared mayo on the inside of the bottom half of each bun.
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Layer the Ingredients:
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Place a lettuce leaf on top of the mayo (optional, but it helps protect the bun from chicken juices).
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Add a fried chicken thigh.
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Top the chicken with a spoonful of kimchi, spreading it evenly for a tangy, spicy crunch.
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Drizzle more gochujang mayo on top of the kimchi if desired.
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Complete the Burger: Place the top half of the bun over the filling, pressing down gently to hold everything together.
Step 6: Garnish and Serve
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Optional Garnishes: Sprinkle the top of the bun with sesame seeds or garnish the plate with sliced spring onions for a fresh finish.
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Serve Immediately: These burgers are best enjoyed fresh and hot. Pair them with fries, sweet potato wedges, or a light side salad.
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Enjoy the explosion of bold, spicy, and tangy flavors in every bite!
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Total Carbohydrate 60g20%
- Sugars 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Customizing the Heat Level:
- Adjust the spice level in the gochujang mayo by increasing or decreasing the amount of gochujang paste. For a milder version, use less gochujang and add more honey for sweetness.
- If you love extra heat, sprinkle chili flakes over the chicken before assembling the burger or add sliced fresh chili as a garnish.
- Alternative Proteins:
- While chicken thighs are recommended for their juiciness, you can also use chicken breasts, tofu, or even shrimp as substitutes. Ensure to adjust cooking times accordingly.
- Vegetarian Option:
- Replace the chicken with crispy tofu or a plant-based chicken patty. Follow the same marinade and coating steps for tofu to achieve a similar flavor.
- Serving Suggestions:
- Pair these burgers with Korean-style sides like sweet potato fries, pickled radishes, or a light cucumber salad.
- Serve with a refreshing drink, like iced tea or a Korean-inspired cocktail, to balance the bold flavors.
- Making It Ahead:
- The chicken can be marinated up to 24 hours in advance for enhanced flavor.
- The gochujang mayo can be prepared and stored in the fridge for up to 3 days.
- Crispiness Tip:
- For maximum crispiness, coat the chicken twice: dredge it in the flour mixture, dip it briefly in water, then coat it in flour again before frying.
- Homemade Kimchi Option:
- If you have time, making your own quick kimchi can elevate the dish. A simple mix of napa cabbage, gochugaru (Korean chili flakes), rice vinegar, garlic, and ginger works well.
- Storage and Reheating:
- Store leftover chicken in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
- Assemble burgers fresh for best results, as pre-assembled burgers may become soggy.
- Cultural Inspiration:
- This dish is inspired by Korean fried chicken, known for its crispy texture and bold flavors. Combining it with a Western-style burger format creates a fun and flavorful fusion.
- Allergen Information:
- This recipe contains common allergens such as soy, sesame, and gluten (from burger buns). For gluten-free options, use gluten-free buns and tamari in place of soy sauce.
Cautions for Korean-Inspired Fried Chicken Burgers
- Hot Oil Safety:
- When frying the chicken, always be cautious with hot oil. Make sure to use a deep, heavy-bottomed pot or pan to prevent oil splashes.
- Never leave hot oil unattended, and use tongs or a slotted spoon to carefully lower the chicken into the oil.
- If the oil begins to smoke, reduce the heat immediately to prevent it from overheating.
- Gochujang Spice Level:
- Gochujang is a spicy Korean chili paste, and the level of heat can vary by brand. If you're sensitive to spice, start with a smaller amount and adjust to taste.
- For those not accustomed to spicy foods, you can reduce the gochujang and add a bit of honey to balance the heat.
- Cross-Contamination:
- When working with raw chicken, always wash your hands, utensils, and surfaces thoroughly to avoid cross-contamination.
- Use separate cutting boards for raw chicken and vegetables to prevent bacterial transfer.
- Handling Fried Chicken:
- After frying, allow the chicken to drain on paper towels to remove excess oil and reduce the risk of greasiness.
- Be sure the chicken reaches an internal temperature of 75°C to ensure it’s fully cooked and safe to eat.
- Allergen Awareness:
- This recipe contains common allergens such as soy, sesame, and gluten (in the buns). If you have allergies or dietary restrictions, substitute these ingredients with suitable alternatives (e.g., gluten-free buns, tamari for soy sauce).
- Always check the labels of your ingredients for hidden allergens or additives.
- Handling Leftovers:
- Store leftovers in an airtight container and consume within 2 days for food safety. Reheat thoroughly before eating, ensuring the chicken reaches a safe internal temperature of 75°C.
- Don’t store pre-assembled burgers as the buns can become soggy. Keep the chicken and toppings separate if you plan to store leftovers.
- Spicy Mayo Sensitivity:
- If you are sensitive to spicy foods, take extra care when preparing the gochujang mayo. Always taste it before using and adjust the spice level to your preference.
By keeping these cautions in mind, you can enjoy making and eating your delicious Korean-inspired fried chicken burgers safely!
