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!