Korean Chicken Burger

Korean Chicken Burger

Who doesn’t love a burger? Sometimes though you crave something a little different, and this might just be it. 

This Korean Crispy Chicken Burger is something we came up with for one of our live cooks, this time with Simon from LuncheonMuncheon. I wanted something less fatty, something with texture, and something with a little heat. The chicken with its crispy coating gived the juicyness with a crunch, and the BBQ sauce gives a kick with a little sweet and sour.

Method

For the BBQ Sauce

1. Take all the ingredients and pop them into a pan.
2. Setup your Egg for a direct cook at 180°C.
3. Cook your sauce, occasionally stirring, until it thickens.
4. Set aside and keep warm.

For the crispy chicken

1. Place your chicken breast between two pieces of cling film.
2. Using a rolling pin, beat the chicken breast thinner so it doubles in size.
3. Setup three large bowls:
   1. The first should have plain flour.
   2. The second two beaten eggs with 50ml milk beaten in.
   3. The third is a mixture of panko breadcrumbs and Korean red pepper powder.
4. Take your chicken and dip it in the flour, coating all surfaces and knocking off any excess. 
5. Now dip it into the egg mixture, coating all sides. 
6. Now dip into the panko breadcrumbs, coating all sides. If you want you can repeat the egg and panko stages to get a thicker coating.
7. Setup your Egg for a direct cook with a cast iron pan or skillet at 200°C. 
8. Drizzle in your oil and then place your coated chicken into the pan and fry for 3-4 minutes, turning once. The chicken is ready when it has reached 74°C internal temp. Use your Thermapen to check this. 
9. You might like to toast your rolls on your Egg as the chicken finishes cooking. 

Build your burger

1. Add some Kewpie mayonnaise to the burger bun.
2. Pop on 1/2 of your chicken breast. 
3. Add some of your Korean BBQ sauce. 
4. Top with pickled radish and spring onions.
5. If you’re hungry, add the other half of the chicken, more sauce and more condiments.