On top of a soft brioche bun, there is sweet and hot Korean sauce on top of the crispy fried chicken. Great for making a meal full of taste!
Ingredients
For the Fried Chicken:
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Oil for frying (vegetable or canola)
For the Korean Sauce:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 clove garlic, minced
For Assembly:
- 2 brioche buns
- Lettuce leaves
- Thinly sliced cucumber
- Thinly sliced red onion
- 1 tbsp mayonnaise
- Sesame seeds for garnish
Instructions
1. Marinate the Chicken:
Combine the buttermilk, garlic powder, salt, and pepper in a mixing bowl. After coating the chicken thighs, add them to the mixture. Marinate for one to two hours in the refrigerator, covered.
2. Prepare the Coating:
Flour, cornstarch, paprika, cayenne pepper, and a bit of salt should be mixed in a different basin.
3. Coat and Fry the Chicken:
Heat oil in a deep skillet to 350°F (175°C).
After removing the chicken from the buttermilk, allow any leftover liquid to drain off. Coat the chicken evenly with the flour mixture.
Fry the pieces for 6 to 8 minutes, flipping them over halfway through, or until they are cooked and golden brown. Rinse with paper towels.
4. Make the Sauce:
Combine the garlic, gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan and whisk over medium heat. Saute for two or three minutes, or until a little thickened.
5. Glaze the Chicken:
Toss the fried chicken in the prepared sauce, ensuring it’s evenly coated.
6. Assemble the Burger:
Toast the brioche buns lightly. Spread mayonnaise on the bottom bun.
Layer with lettuce, glazed chicken, cucumber slices, and red onion.
Sprinkle sesame seeds on top of the chicken for garnish. Place the top bun.
7. Serve and Enjoy:
Serve immediately with fries or a refreshing slaw on the side.
Tips:
For extra crunch, double-dip the chicken in the buttermilk and flour mixture.
Adjust the gochujang for your preferred spice level.
