Korean Heat Chicken Burgers have become one of my favorite dishes to make. Every time I prepare these Korean Heat Chicken Burgers, the kitchen fills with a delightful aroma that promises a burst of flavor. The crispy chicken, spicy and tangy kimchi slaw, and buttery brioche buns create a perfect combination that always leaves me craving more. I remember the first time I made these Korean Heat Chicken Burgers for my friends; their eyes widened in excitement as they took their first bite.
The Perfect Marinade
To start, I marinated the chicken breasts in a mixture of buttermilk, fish sauce, sriracha, and fresh ginger. This step is crucial because it makes the chicken incredibly tender and flavorful. While the chicken soaked up all those delicious flavors, I prepared the coating with flour, potato starch, and gochugaru, giving it that beautiful, spicy kick. When it was finally time to fry, I could hardly contain my anticipation. Watching the chicken transform into golden, crispy pieces made me realize that these Korean Heat Chicken Burgers would be worth every bit of effort.
Building the Burgers
Once the chicken was cooked to perfection, I moved on to creating the kimchi slaw. Combining fresh cabbage, spicy jalapeños, and rich kimchi brought a tangy crunch that complemented the fried chicken beautifully. After whipping up the zesty glaze sauce with soy sauce and honey, I could hardly wait to assemble everything. I toasted the brioche buns until they were golden brown and spread a generous layer of kimchi slaw on the bottom. Then, I placed the crispy chicken on top, added quick pickles, and crowned it with the top bun. The sight of these assembled Korean Heat Chicken Burgers was simply irresistible!
As I took a bite of my creation, I felt a wave of satisfaction wash over me. The heat from the chicken mingled perfectly with the coolness of the slaw and the sweetness of the brioche bun. Sharing these Korean Heat Chicken Burgers with friends made the meal even more special. They couldn’t stop raving about how delicious and unique the flavors were. Every time I make these burgers, I not only enjoy the cooking process but also the joy of sharing something truly special with those I love.
Table of Contents
Chef’s Notes- Korean Heat Chicken Burgers
- Oil Temperature: Keep the oil at 360°F to achieve a crispy, golden-brown exterior. A thermometer is essential for maintaining consistent heat.
- Even Chicken Thickness: Pound the chicken breasts to an even thickness before marinating. This ensures uniform cooking and prevents dryness.
- Glaze Application: Apply the glaze sauce while the chicken is still hot. This allows the flavors to meld better and ensures a sticky, flavorful coating.
- Serving Suggestions: Consider serving these burgers with sweet potato fries, a fresh green salad, or steamed vegetables for a balanced meal.
- Spice Customization: Adjust the spice level to your liking. Reduce the amount of sriracha in the marinade or gochugaru in the coating for a milder burger.
- Healthier Cooking Option: For a lighter option, bake the chicken instead of frying. Coat the marinated chicken on a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway.
- Make Ahead: Prepare the kimchi slaw and quick pickles a day in advance. This saves time and enhances the flavors. Store in airtight containers in the refrigerator until ready to use.
Korean Heat Chicken Burgers
4
burgers30
minutes15
minutes700
kcal10
minutes55
minutesGet ready to spice up your meal with these mouthwatering Korean Spicy Chicken Burgers! Perfectly crispy, fiery chicken paired with tangy kimchi slaw and zesty pickles, all nestled in a buttery brioche bun. It’s a flavor explosion you won’t want to miss – ideal for weeknight dinners or weekend gatherings!
Ingredients
- For the Crispy Chicken
2 large boneless, skinless chicken breasts
1 cup buttermilk
1 large egg
2 tablespoons fish sauce
1 tablespoon freshly grated ginger
2 tablespoons sriracha sauce
1 cup all-purpose flour
1/4 cup potato starch
1 tablespoon Korean red pepper flakes (gochugaru)
2 teaspoons garlic powder
1 teaspoon ground ginger
2 teaspoons kosher salt
Canola oil for deep frying
- For the Brioche Buns
4 brioche burger buns toasted with butter
- For the Korean Glaze Sauce
1/2 cup soy sauce
1/4 cup honey
2 tablespoons gochujang paste
1 tablespoon gochugaru
1 tablespoon grated ginger
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sesame seeds
1/3 cup hot water
- For the Tangy Kimchi Slaw
4 cups shredded green cabbage
1 sliced jalapeño
1 cup chopped kimchi
3 sliced scallions
1/2 cup mayonnaise (Kewpie recommended)
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
- For the Quick Pickles
2 Persian cucumbers thinly sliced
1/3 cup rice wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons gochugaru
1/2 teaspoon sesame oil
- Alternative Ingredients:
Buttermilk: Substitute with 1 cup dairy-free milk mixed with 1 tablespoon lemon juice or vinegar.
Fish Sauce: Use soy sauce or tamari for a vegetarian option.
Brioche Buns: Replace with gluten-free buns if needed.
Mayonnaise: Use vegan mayo for a vegan option.
Gochujang Paste: Substitute with Sriracha mixed with a bit of honey or maple syrup.
Potato Starch: Can be replaced with cornstarch.
Kimchi: Use sauerkraut for a different tang.
Sriracha: Use chili garlic sauce or another preferred hot sauce.
Soy Sauce: Use tamari for a gluten-free alternative.
Honey: Replace with maple syrup or agave nectar for a vegan option.
Directions
- Marinating Chicken – Begin by gently flattening the thicker part of each chicken breast using a flat meat tenderizer to ensure even cooking. Split each breast in half, creating four uniform pieces. In a large mixing bowl or gallon-sized ziplock bag, combine the buttermilk, egg, fish sauce, sriracha, and grated ginger. Submerge the chicken pieces in this marinade, sealing the bag and refrigerating for 2 to 8 hours to infuse flavors deeply. In a separate gallon-sized ziplock bag, whisk together the all-purpose flour, potato starch, gochugaru, garlic powder, ground ginger, and kosher salt. After marinating, remove each chicken piece, allowing excess buttermilk to drip off before placing them into the flour mixture. Seal the bag tightly and shake vigorously to ensure each piece is thoroughly coated.
- Frying the Chicken – Heat 2 to 3 inches of canola oil in a heavy-bottomed pot or Dutch oven to 360°F. Carefully lower two chicken pieces at a time into the hot oil, frying for approximately 7 minutes. Flip once to achieve an even golden-brown crust and ensure the internal temperature reaches 165°F using a probe thermometer. Transfer the cooked chicken to a wire rack set over a baking sheet. Repeat the frying process with the remaining pieces. In a nonstick skillet, combine soy sauce, honey, gochujang paste, gochugaru, grated ginger, rice wine vinegar, and sesame oil. Bring the mixture to a simmer, allowing it to reduce slightly until it achieves a glaze-like consistency. Remove from heat and set aside.
- Assembling the Slaw – In a large bowl, mix shredded green cabbage, sliced jalapeño, chopped kimchi, and sliced scallions. In a separate small bowl, blend mayonnaise, rice wine vinegar, and kosher salt. Pour the dressing over the cabbage mixture, tossing until well combined. Cover and refrigerate until ready to use, preferably making a day in advance for enhanced flavors. Combine sliced Persian cucumbers with rice wine vinegar, sugar, salt, gochugaru, and sesame oil in a bowl. Mix thoroughly, then cover and chill in the refrigerator until needed, allowing the cucumbers to absorb the tangy flavors.
- Final Assembly – Toast the brioche buns with butter until golden brown. Spread a generous layer of kimchi slaw on the bottom bun, place the crispy fried chicken on top, add a handful of quick pickles, and crown with the top bun. Serve immediately to enjoy the perfect blend of spicy, tangy, and savory flavors.
Equipment
- Chef’s Knife
- Cutting Board
- dutch oven
- Nonstick Pan
- baking sheet
- instant read thermometer
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 700kcal
- Carbohydrates: 60g
- Protein: 40g
- Fat: 30g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1500mg
- Potassium: 600mg
- Fiber: 5g
- Sugar: 20g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 4mg
FAQs- Korean Heat Chicken Burgers
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe! They tend to be juicier and can add more flavor. Just adjust the cooking time accordingly, as they may take slightly longer to cook through.
What can I substitute for gochujang?
If you don’t have gochujang, mix Sriracha with a bit of honey or maple syrup for a sweet and spicy alternative.
Can I make this dish gluten-free?
Absolutely! Use gluten-free soy sauce or tamari, and replace the all-purpose flour with a gluten-free flour blend. Make sure your buns are gluten-free as well.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a hot skillet or oven to retain crispiness.
Is this recipe suitable for meal prepping?
Yes! You can marinate the chicken and prepare the kimchi slaw and pickles in advance. Store everything separately in the fridge, then assemble just before serving for the freshest taste.
