Korean Style Chicken Burger

Name: Korean Style Chicken Burger Recipe | Easy and Delicious
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 Chicken breasts; 1 tbsp sesame oil; 2 cloves garlic, crushed; 1 tbsp ginger paste; 2 tbsp gochujang (Korean chilli paste); 3 tbsp light soy sauce; 3 tbsp maple syrup or honey; 1 tbsp rice wine vinegar; 1⁄4 red cabbage; 1 carrot; 2 tbsp rice wine vinegar; 1⁄2 tsp sea salt; 2 tbsp mayonnaise; 2 brioche burger buns; Mayonnaise; Lettuce; Sprinkle of sesame seeds

by @cheese.and.han | Hannah

2 People

30 min

I love this chicken burger recipe - it is a healthier take on the usual fried thighs you see in Korean chicken recipes. Whilst I do love a fried chicken burger, it can be a bit of a faff to deep fry so I worked out a way to pack in all the flavour with none of the mess using chicken breasts

The sauce is really the star of the show here, sticky, sweet and spicy, with savoury notes from the soy sauce. It works well with any protein - try my Korean Tofu recipe or use on cauliflower for a plant-based twist!

Korean Style Chicken Burger

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Recipe details

Yield 2 People
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

For the chicken

2 Chicken breasts
1 tbsp sesame oil
2 cloves garlic, crushed
1 tbsp ginger paste
2 tbsp gochujang (Korean chilli paste)
3 tbsp light soy sauce
3 tbsp maple syrup or honey
1 tbsp rice wine vinegar

For the coleslaw

1⁄4 red cabbage
1 carrot
2 tbsp rice wine vinegar
1⁄2 tsp sea salt
2 tbsp mayonnaise

To assemble

2 brioche burger buns
Mayonnaise
Lettuce
Sprinkle of sesame seeds

Instructions

Start by making the coleslaw. Slice the cabbage into thin strips and chop the carrots into matchsticks. Pour the vinegar over the veg and add the salt. Mix it by hand for a few seconds and set to one side.
Next, make the sauce for the chicken. Mix together all the ingredients and set to one side while you prep the chicken.
Take each chicken breast in turn and place on a piece of cling film. Fold the cling film over the top of the breasts and use a rolling pin to bash it out until it's an even thickness all over. Slice each breast in half so you have two equal, burger sized pieces that can be stacked up in the burger.
Pour two thirds of the sauce over the chicken and mix it all up.
Next heat a griddle pan and add the sliced burger buns to lightly char the inside and give them a bit of texture.
Now add the chicken to the griddle pan and fry for a couple of minutes on each side until lightly charred and cooked through.
Add the mayonnaise to the coleslaw and mix it up. If you do it too early the purple comes out of the cabbage.
Now, assemble the burgers. Take the bottom bun, add a squidge of mayo and some lettuce. Smother the cook chicken in the leftover sauce and stack up on the burger. Sprinkle with some sesame seeds and add the coleslaw and the top bun. Enjoy!

Comments

Tro12087716 on Jun 04, 2021

How much sodium in Korean style chicken burger?

Like Reply
- @cheese.and.han | Hannah on Jun 04, 2021
  
  Hi there, it would depend on the exact ingredients used, but you could use low sodium soy sauce to keep the levels down.
  
  Hope that helps,
  Hannah
  
  Like
Sdfff on Sep 22, 2024

Do we need oil in the pan for step 6

Like Reply
- @cheese.and.han | Hannah on Sep 25, 2024
  
  You don't necessarily need to because there's a little oil in the marinade, but if your griddle is prone to sticking then I definitely would add a little. My griddle is non stick so I don't tend to have a problem but you'd have to judge it yourself. A little oil definitely won't hurt though.
  
  Like

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