If you don’t follow me on Instagram (which you should) – you will have noticed that I have a slight obsession with fried chicken. In particular, I am obsessed with fried chicken burgers. Because England has yet to wow me when it comes to their beef, I have been sticking to chicken. Good news for me – their chicken is tasty. And the fried chicken burger I tried at Ma’Plucker was so delicious that I vowed to myself I would make something just as tasty. Because I am a student and cannot afford to eat out constantly.
However, you might also know that I love Korean Fried Chicken. More specifically their sweet and spicy mixture that uses gochujang. I have been dying to use gochujang in something so I figured the best way to do it was by making – you guessed it – chicken burgers! This recipe is for Korean Baked Chicken Burgers. You can bake these babies! Although you can just as easily fry them (in fact if I had the means I would fry these!). Unfortunately, I share a kitchen with 7 other people and I do not have the means (or energy) to fry things. Thus the majority of my recipes need to be oven or stove top friendly.
Thankfully my Korean baked chicken burgers are very simple to prepare and bake. They take little effort and you can whip up the sauce while the burgers are baking! You can also clean up, listen to a few tunes and scroll through Instagram while you’re at it. See, I told you, my recipes are going to be easy and time efficient!
The mixture for the sauce (that is integral to the dish) requires you to have gochujang. You cannot find a substitution – well you can – but then it won’t be as good and it won’t be Korean. So please go out and grab some! The rest of the ingredients are pantry staples (soy sauce, salt, pepper, ginger etc…). Finally, you will need a mixture of flour and cornstarch for the dredge. In an effort to save some space in the recipe box I am going to give you a step by step breakdown of how to assemble the burgers so pay attention to this part 🙂
gochujang. crispy chicken. sandwich style
Crispy chicken, a sweet and spicy Korean style sauce. Bake them or fry them!
Place chicken breasts in a bowl and add the marinade to it. Allow them to marinate overnight in the fridge overnight. If you are pressed for time, allow the chicken to at least marinate for an hour or more if possible.
Assemble the dredge (as indicated in the section above), and begin to assemble the chicken. Remember that it goes flour, egg mixture, back in the flour again.
Either fry your chicken burgers for 7-10 minutes on medium-high heat or bake them at 400F for 30-40 minutes. Make sure the chicken is cooked through. Flip the chicken halfway through if frying or check the chicken in the oven to ensure that the flour isn't burning.
Serve immediately on a bun of your choice (I chose ciabatta) and serve the drizzle on top! The heat from the chicken will allow the mixture to enter every crevice of the chicken burger!
Place all the ingredients in a bowl or in a saucepan. Mix the ingredients and microwave it in 30-second increments until the brown sugar has melted (stirring between each session in the microwave).
Alternatively, you can cook the ingredients on a stop top on low heat until the sugar has melted and the mixture bubbles a bit!
* cornstarch will always yield a crispier coating. Plus it has a higher tolerance to being fried/baked and won't burn, unlike flour. You can easily switch the measurements if you're running low on cornstarch or omit it entirely from your mixture. You can also omit the flour and use the total sum of cornstarch instead!