- Home
- Recipes
- Meat and poultry
- Korean BBQ chicken burger
Korean BBQ chicken burger
- Janine Ratcliffe
Save recipe
Serves 6
Easy
Prep: 20 mins
Cook: 35 mins
plus overnight marinating
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Crank your chicken thigh burgers up a notch with a kimchi-laced marinade and Korean BBQ glaze. Perfect food for friends
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
BBQ pork belly
A star rating of 5 out of 5.1 rating
Churrasco chicken burgers
A star rating of 0 out of 5.0 ratings
Curried chicken burgers
A star rating of 5 out of 5.1 rating
Try our Korean BBQ chicken burger, then try Bibigo's bo-saam pork belly, Korean slow-roast shoulder of pork, Korean pork belly with kimchi, Korean noodles or Korean-style ramen.
Korean BBQ chicken burger recipe
Ingredients
Nutrition
-
500g skinless chicken thigh fillets
-
vegetable oil
for deep-frying
-
50g rice flour
-
200g plain flour
-
1 tsp baking powder
-
175g white cabbage
shredded
-
1 lime
zested and juiced
-
6 brioche buns
to serve
MARINADE
-
250ml buttermilk
-
1 egg
beaten
-
50ml liquid from a jar of kimchi
-
1 tbsp light soy sauce
-
1 tbsp gochujang
KOREAN BBQ GLAZE
-
2 tbsp gochujang
-
2 tsp gochugaru (Korean chilli flakes)
-
2 tsp light soy sauce
-
3 tsp honey
-
1 tbsp tomato ketchup
-
2 tbsp apple cider vinegar
-
2 tsp soft light brown sugar
-
10g ginger
finely grated
-
2 garlic cloves
finely grated
Nutrition: per serving
- kcal375
- fat9g
- saturates2g
- carbs46g
- sugars10g
- fibre3g
- protein26g
- salt1.5g
Ad
Method
-
step 1
Put the buttermilk, egg, kimchi liquid, soy and gochujang in a large bowl. Season generously with salt and black pepper, and whisk to combine. Put the chicken into the marinade, stirring to make sure it is well coated. Cover and chill for 1-2 hrs or overnight.
-
step 2
Make the glaze by putting all the ingredients in a small pan and bringing to a boil. Turn off the heat and set aside.
-
step 3
Fill a deep, wide pan no more than a third full with oil and heat to 180C. Mix together the flours and baking powder in a large bowl, and season with salt and black pepper. Add 4 tbsp of the chicken marinade and mix – this helps create extra crispy bits. Use tongs to pick up a chicken thigh, shaking off the excess marinade, then dunk into the flour mixture, giving it a good shake to make sure it is well coated and shaggy-looking. Put onto a plate or tray lined with baking paper. Repeat with the remaining chicken.
-
step 4
Carefully lower the coated chicken into the oil. Cook for 5-6 mins, turning halfway, until golden and cooked through – don’t be tempted to touch it too much, especially in the first few minutes, as the batter can fall off if disturbed too early.
-
step 5
While the chicken cooks, put the cabbage in a bowl and add the lime zest and juice, and a pinch of salt. Scrunch well with your hands and set aside until you’re ready to eat.
-
step 6
Remove the chicken from the oil and drain. Immediately brush with the glaze, making sure it’s thoroughly coated. Toast the buns, then top each base with some of the cabbage slaw, a piece of chicken and the other half of the bun.
More Korean-style recipes
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue