Korean Fried Chicken Burger

• portions: 2-4
• temps actif: 1hr
• temps total: 1hr

Ingrédients

Sauce:

• 1/2 cup (160g) gochujang

• 6 tablespoons (104g) ketchup

• 1/4 cup (50g) regular soy sauce

• 2 tablespoons brown rice vinegar

• 2 tablespoons mirin

• 6 tablespoons (46g) grated palm sugar

• 8 cloves grated garlic

• Sesame seeds for garnish

• Thinly sliced green onions for garnish

Korean Fried Chicken (Yangnyeom Chicken):

• 2 lbs (907g) chicken thighs or drumsticks

• 1 tablespoon (17g) grated ginger

• 1 teaspoon (under 1g) finely ground black pepper

• Salt to taste

• 1 cup (165g) corn starch

• 1/4 teaspoon (under 1g) baking

Serve:

• with burger buns or rice

Instructions

Sauce:

1. In a medium saucepot, add gochujang paste, ketchup, soy sauce, rice vinegar, mirin, palm sugar, and whisk until homogenous. Heat that over medium heat until a light simmer and let it reduce for one minute, stirring often.

2. Immediately remove from the heat and stir in garlic.

Korean Fried Chicken (Yangnyeom Chicken):

1. In a medium-sized bowl, add chicken ginger, black pepper, generous salt to taste, and toss it together: let it sit for at least 5 min at room temperature or cover with plastic wrap and place in the fridge overnight.

2. In a large bowl, combine cornstarch, baking soda, and salt to taste.

3. Fill a heavy bottom pot with vegetable oil and heat to 325F.

4. Remove chicken from marinade and toss it into your dredge; press the dredge aggressively to the chicken until fully coated. Then shake off the excess; fry the chicken in batches for 5 minutes till just cooked through and a pale golden. Remove and drain on a wire rack.

5. Increase oil temperature to 375F, and place your chicken back into the fryer for 1 or 2 more minutes or until golden brown and crispy and an internal temperature of 165F.

6. Place your fried chicken in a bowl and toss it with as much sauce as your desire, making sure all the chicken gets completely coated with the sauce.

7. Optionally garnish with white toasted sesame seeds and green onion.