Crispy on the outside, juicy in the middle and slathered in a sticky, spicy glaze – this Korean Fried Chicken Burger is the street-food-inspired star of your next burger night. With quick pickled cucumber ribbons for freshness and tangy mayo for balance, every bite bursts with bold, addictive flavour. It’s comfort food with serious attitude.
Serves: 4
Prep Time: 30 minutes (plus marinating time)
Cook Time: 20 minutes
Ingredients
For the Pickled Cucumbers:
- 4 mini cucumbers
- 150 ml apple cider vinegar or white wine vinegar
- 150 ml water
- 30 ml sugar
- A pinch of Cape Herb & Spice Sea Salt
For the Chicken:
- 4 free-range chicken breasts
- 500 ml buttermilk
- 2 large eggs
- 2 tbsp Cape Herb & Spice Korean Style BBQ Rub
For Frying:
- Neutral oil (e.g. sunflower or vegetable)
- 150 g plain flour
- 75 g cornflour
- 1 tbsp Korean Style BBQ Rub (extra, for dredging mix)
To Serve:
- 4 brioche-style buns
- 60 ml softened butter
- Crisp lettuce leaves (e.g. baby gem or iceberg)
- Tangy mayonnaise
Method
1. Quick-Pickle the Cucumbers
Use a vegetable peeler to slice the cucumbers lengthways into thin ribbons. Place them in a clean glass jar.
In a small saucepan, combine the vinegar, water, sugar and a pinch of sea salt. Bring to a gentle simmer until the sugar dissolves. Pour the hot liquid over the cucumbers and allow to cool. Store in the fridge until ready to use – they'll keep for up to a week.
2. Prepare and Marinate the Chicken
Place each chicken breast between two pieces of baking paper and gently pound the thicker end with a rolling pin or meat mallet until even in thickness. Trim the tail ends slightly so the fillets fit the buns nicely – keep those offcuts for crispy chef's treats!
In a mixing bowl, whisk together the buttermilk, eggs, and Korean BBQ rub. Add the chicken and coat well. Cover and marinate in the fridge overnight, or for at least two hours if short on time.
3. Fry the Chicken
Heat neutral oil in a deep frying pan or pot to 170°C.
In a wide bowl, combine the flour, cornflour, and additional BBQ rub. Spoon 3–4 tablespoons of the marinade into the flour mixture and mix through to create lumpy bits – these become the crispy, craggy coating everyone loves.
Remove the chicken from the marinade and dredge in the seasoned flour mix, pressing well to coat.
Fry two pieces at a time for around 2 minutes per side, turning once, until golden and crispy. Drain on paper towels, then transfer to a wire rack to rest and finish cooking.
4. Toast the Buns & Assemble
Slice the brioche buns in half and butter the cut sides. Toast in a non-stick frying pan until golden.
Spread tangy mayo onto both halves. Add a layer of lettuce, then the fried chicken breast. Top with generous pickled cucumber ribbons and finish with the top bun.
5. Serve & Devour
Serve your Korean Fried Chicken Burgers hot with extra pickles on the side, a crisp slaw, or spicy sweet potato fries. Prepare for serious flavour fireworks.
Chef's Tips
- Tangy Mayo Hack: Mix mayonnaise with a dash of rice vinegar and a touch of sugar for an easy Korean-style mayo.
- Crispier Crust: Double-dip your chicken in marinade and flour mixture for extra crunch.
- Want It Saucy? Brush chicken with warm gochujang glaze before serving.