How long does it take to make Korean Fried Chicken Burger?

About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.

How many servings does this Korean Fried Chicken Burger recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Korean Fried Chicken Burger recipe come from?

It was shared by Nicky Toet on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Korean Fried Chicken Burger

Name: Korean Fried Chicken Burger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500 g chicken thigh fillets; 250 ml buttermilk; 150 g flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; to taste salt; to taste black pepper; to taste oil; 120 ml gochujang; 30 ml honey; 30 ml soy sauce; 30 ml rice vinegar; 15 ml sesame oil; 1 tsp minced garlic; 1 tsp grated ginger; 200 g green cabbage; 100 g carrots; 60 ml mayonnaise; 15 ml rice vinegar; 1 tsp sugar; 4 hamburger buns; 1 kimchi; 1 Nick’s Hatsas

A sizzling Korean‑style fried chicken burger that blends spicy gochujang sauce, crunchy coleslaw, and tangy kimchi for a flavor explosion. The crispy chicken pairs perfectly with the fresh slaw, making this a crowd‑pleasing dinner.

Maker: Nicky Toet

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

20 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

Explore related saves

Dinner Korean Burger Fried Chicken

Ingredients

4 hamburger buns
1 kimchi
1 Nick’s Hatsas

Korean Fried Chicken

1 1/10 lb chicken thigh fillets
1 1/10 cup buttermilk
5 3/10 oz flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
to taste salt
to taste black pepper
to taste oil

Korean Sauce

0.51 cup gochujang
1 fl oz honey
1 fl oz soy sauce
1 fl oz rice vinegar
0.51 fl oz sesame oil
1 tsp minced garlic
1 tsp grated ginger

Coleslaw

7 1/10 oz green cabbage
3 1/2 oz carrots
1/4 cup mayonnaise
0.51 fl oz rice vinegar
1 tsp sugar
to taste salt
to taste black pepper

Instructions

1
1. Place the chicken thigh fillets in a bowl, cover with buttermilk, and refrigerate for at least 1 hour to tenderize.
2
2. In a large shallow dish combine flour, garlic powder, onion powder, paprika, salt, and black pepper; whisk to distribute evenly.
3
3. Heat a deep pot of oil to 347°F (350°F). Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the seasoned flour, shaking off excess.
4
4. Carefully lower the coated chicken into the hot oil and fry for 7–10 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F (165°F). Drain on paper towels.
5
5. While the chicken fries, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl; set aside.
6
6. In a large bowl combine shredded green cabbage and carrots. Add mayonnaise, the remaining 15 ml of rice vinegar, sugar, salt, and black pepper; toss until the slaw is evenly coated.
7
7. Slice the hamburger buns horizontally, spread a thin layer of mayonnaise on each cut side, and toast them lightly in a skillet or oven until just golden.
8
8. Assemble each burger: place a fried chicken piece on the bottom bun, drizzle generously with the prepared Korean sauce, top with a generous spoonful of coleslaw, add a portion of kimchi, and finish with the top bun.
9
9. Serve immediately while the chicken is hot and the buns are crisp.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.