Korean fried chicken burger
This burger should be enjoyed piping hot with an ice-cold beer and a lot of napkins, according to Albury chef Sava Jovanovic, of Beer DeLuxe.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The recipe makes four burgers
For chicken:
500g skinless boneless chicken thigh fillet (about four pieces)
100g fresh ginger
50g fresh garlic
1 stalk of coriander leaves reserved
120ml light soy
30ml rice wine vinegar
30g fresh red chilli
1tbsp sesame oil
1tsp gochujang Korean chilli paste
400g potato starch
Process all ingredients into a paste, bar the chicken and potato starch.
Marinate chicken thigh in paste, preferably overnight.
Once marinated, coat chicken in seasoned potato starch ensuring an even coat, heat a deep pot with vegetable oil or deep fryer to 160 degrees, place chicken in oil and fry for nine minutes or until golden and cooked throughout, drain on paper towel and keep hot
For cheese sauce
300g hi melt burger cheese
150ml thickened cream
Add cream and cheese into a saucepan, lace over low heat and stir until a smooth cheese sauce is formed, keep warm until needed
For the Asian salad
Coriander leaves
4 thinly sliced red radish
120g pickled ginger
Half a carrot, peeled into ribbons
Half a cucumber, peeled into ribbons
1 stem of spring onion, thinly sliced
30ml rice wine vinegar
Pinch of salt
Pinch of sugar
Squeeze of lemon
Last minute toss all ingredients together to start a quick instant pickle, set aside.
For the poutine
Crispy bacon bits, cut into dice and fried till crispy
Store-bought sweet potato fries deep fried till crispy
Kewpie mayonnaise
Gochujang gravy (your favourite gravy spiked to your liking with gochujang chilli paste for a kick)
Korean barbecue sauce
20g minced fresh garlic
30g minced fresh ginger
300ml tomato sauce
100ml barbecue sauce
50ml sesame oil
30g black sesame
80g brown sugar
80ml sririacha hot sauce
40g gochujang chilli paste
60g honey
Mix all sauce over low heat until combined, set aside keep warm for tossing the fried chicken in
Building the beast
Toast four brioche buns brushed with butter in a moderately hot pan
Spread an even amount of kewpie mayonnaise on both top and bottom buns
Place crispy fried sweet potato fries on bottom bun, top with crispy bacon bits, then hot gochujang gravy, then hot cheese sauce
Tossed cooked fried chicken in warm Korean barbecue sauce place on sweet potato poutine.
Top with Asian salad and burger bun.
IN OTHER NEWS:
Receive our daily newsletter straight to your inbox each morning from The Border Mail. Sign up here
