Korean-Inspired Crispy Chicken Burger by Gibbo Big Fat Cook

Ingredients

• 4 brioche or potato buns
• 4 skin-on chicken thighs
• 2 cup buttermilk
• 500g potato or corn flour
• 2 cup shredded red and green cabbage
• 1/2 cup green onion, sliced
• 1/2 cup pickled cucumber and onion
• 4 tbsp mayonnaise
• 1 tbsp gochujang
• 1 tbsp ketchup
• 2 cloves garlic, minced
• 1 thumb ginger, grated
• 1 tsp msg
• 2 tbsp sugar
• 1/4 cup water
• 1/4 cup rice vinegar
• 1 tsp light soy sauce

Instructions

1. Debone the chicken thighs and marinate them in buttermilk overnight in the refrigerator.
2. Remove the skin from the chicken, salt it, and bake at 180°C until golden and crispy, about 15-20 minutes.
3. Prepare the slaw by mixing finely chopped cabbage, green onion, mayo, a pinch of MSG, and a splash of pickle brine.
4. In a small saucepan, combine gochujang, ketchup, garlic, ginger, MSG, sugar, water, rice vinegar, and soy sauce; simmer for 10 minutes until slightly thickened.
5. Dredge the buttermilk-marinated chicken in the flour and deep fry at 180°C for 8–12 minutes until cooked through and golden.
6. Toast the buns lightly while the chicken rests for 5 minutes.
7. Coat the fried chicken in the sauce and assemble the burger: bun, slaw, chicken, pickles, and the crispy baked chicken skin.