Korean Fried Chicken Burgers with Gochujang Glaze

Name: Korean Fried Chicken Burgers with Gochujang Glaze
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 7 oz (200 g) daikon radish, peeled and sliced into thin ⅛-inch (3 mm) rounds or half-moons; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) water, room temperature; 2 tbsp (25 g) granulated sugar; 1 tsp (6 g) kosher salt; 1½ lb (4 large thighs) (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded to an even ¾-inch (2 cm) thickness; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) mirin; 1 tsp (5 g) fresh ginger, peeled and finely grated; 2 cloves (8 g) garlic, finely grated or minced; ½ tsp (1 g) freshly ground black pepper; ½ tsp (3 g) kosher salt; ½ cup (60 g) cornstarch; ½ cup (60 g) all-purpose flour; ½ tsp (2 g) baking powder; ½ tsp (3 g) kosher salt; ⅔ cup (150 ml) ice-cold water; 5 cups (1200 ml) neutral frying oil (canola, peanut or vegetable); 3 tbsp (60 g) gochujang (Korean chili paste); 3 tbsp (63 g) honey; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) unseasoned rice vinegar; 1 clove (4 g) garlic, finely grated or minced; 2 tbsp (30 ml) water; 1 tsp (5 ml) toasted sesame oil; ¼ cup (60 g) mayonnaise; 2 tsp (13 g) gochujang (Korean chili paste); 4 buns (240 g) brioche hamburger buns, split in half; 1 tbsp (14 g) unsalted butter, softened; 4 large leaves (40 g) butter lettuce leaves, washed and dried thoroughly

From the MyKitchenBank Kitchen

Crackly double-fried chicken thighs are tossed in a sticky, sweet-spicy gochujang-honey glaze, then stacked on toasted buttery buns with quick-pickled radish, crisp lettuce and a creamy gochujang mayo.

Prep: 30 min
Cook: 24 min
Wait: 40 min
Total: 1 hr 34 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick-pickled radish
7 oz (200 g) daikon radish, peeled and sliced into thin ⅛-inch (3 mm) rounds or half-moons
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) water, room temperature
2 tbsp (25 g) granulated sugar
1 tsp (6 g) kosher salt
For the chicken
1½ lb (4 large thighs) (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded to an even ¾-inch (2 cm) thickness
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) mirin
1 tsp (5 g) fresh ginger, peeled and finely grated
2 cloves (8 g) garlic, finely grated or minced
½ tsp (1 g) freshly ground black pepper
½ tsp (3 g) kosher salt
For the batter and frying
½ cup (60 g) cornstarch
½ cup (60 g) all-purpose flour
½ tsp (2 g) baking powder
½ tsp (3 g) kosher salt
⅔ cup (150 ml) ice-cold water
5 cups (1200 ml) neutral frying oil (canola, peanut or vegetable)
For the gochujang glaze
3 tbsp (60 g) gochujang (Korean chili paste)
3 tbsp (63 g) honey
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 clove (4 g) garlic, finely grated or minced
2 tbsp (30 ml) water
1 tsp (5 ml) toasted sesame oil
For the spicy mayo
¼ cup (60 g) mayonnaise
2 tsp (13 g) gochujang (Korean chili paste)
To assemble
4 buns (240 g) brioche hamburger buns, split in half
1 tbsp (14 g) unsalted butter, softened
4 large leaves (40 g) butter lettuce leaves, washed and dried thoroughly
1 tsp (3 g) toasted sesame seeds (optional)
1 medium (15 g) scallion, thinly sliced on the diagonal (optional)

Equipment (9)

5.5-quart (5 L) Dutch oven or heavy deep pot
Deep-fry or candy thermometer
Instant-read thermometer
Wire rack set over a rimmed baking sheet
Large skillet or sauté pan (10-inch / 25 cm) for toasting buns
Small saucepan for the glaze
Meat mallet or rolling pin, plus plastic wrap or a zip-top bag
Spider skimmer or slotted spoon
Medium mixing bowl, large mixing bowl, and a jar or bowl for the pickles

Steps

Before you start

Start the pickled radish and the chicken marinade at the same time; both need about 30 minutes, so you can make the rest while they sit.
Set a wire rack over a rimmed baking sheet for the fried chicken, and line a second tray with paper towels if you like. A rack keeps the crust crisp.
You need a deep-fry or instant-read thermometer. Frying temperature controls crispness and keeps the chicken from burning outside while raw inside.
Fry in two batches of two thighs. Crowding the pot drops the oil temperature and makes the crust soggy.

1
Quick-pickle the radish
- In a medium bowl or jar, stir together the rice vinegar, room-temperature water, sugar and 1 tsp kosher salt for about 1 minute until the sugar and salt are fully dissolved and the liquid looks clear.
- Add the sliced daikon and press it down so it is submerged.
- Leave it at room temperature while you prepare the chicken (at least 30 minutes).
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Ready when: Radish slices are slightly translucent, bend without snapping and taste tangy-sweet.
Tip: Slice the radish thin and evenly so it pickles quickly and is easy to bite through in the burger.
2
Pound and marinate chicken
- Place the thighs between sheets of plastic wrap or in a zip-top bag and gently pound with a mallet or rolling pin to an even ¾-inch (2 cm) thickness so they cook at the same rate and fit the buns.
- In a large bowl, mix the soy sauce, mirin, grated ginger, grated garlic, black pepper and ½ tsp kosher salt.
- Add the chicken and turn to coat every surface.
- Cover and refrigerate for 30 minutes (up to 4 hours).
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Ready when: Thighs are evenly coated and glossy with marinade, with no dry spots.
Tip: Pound gently; tearing the meat makes the thighs fall apart in the fryer.
3
Mix spicy mayo and prep
- While the chicken marinates, stir the mayonnaise and 2 tsp gochujang together in a small bowl until smooth and uniformly orange-red.
- Cover and refrigerate.
- Wash and thoroughly dry the lettuce leaves, and set out the buns, butter, sesame seeds and scallion so everything is within reach once frying starts.
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Ready when: Mayo is smooth with no streaks of paste.
Tip: Dry lettuce well so the buns do not turn soggy.
4
Make batter and heat oilOven 325°F / 165°C
- Pour the oil into a 5.5-quart (5 L) Dutch oven; it should be about 2 inches (5 cm) deep and no more than halfway up the pot.
- Clip a thermometer to the side and heat over medium-high heat to 325°F (160°C), about 8 minutes.
- Meanwhile, whisk the cornstarch, flour, baking powder and ½ tsp salt in a large bowl, then whisk in the ice-cold water until smooth.
- The batter should be the thickness of heavy cream and coat a spoon thinly.
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Ready when: Oil reads 325°F (160°C) and the batter drips off the whisk in a smooth, thin ribbon.
Tip: Use ice-cold water and mix the batter just before frying for the crispiest crust. If the batter seems thick, whisk in water 1 tablespoon at a time.
5
First fryOven 325°F / 165°C
- Lift one thigh from the marinade, let the excess drip off, then dip it into the batter and let the extra batter run off for 3 seconds.
- Carefully lower it into the oil away from you.
- Repeat with a second thigh.
- Fry for 5–6 minutes, turning once halfway, until pale golden and the crust is set.
- Transfer to the wire rack with a spider skimmer.
- Return the oil to 325°F (160°C) and fry the remaining two thighs the same way.
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Ready when: Crust is set and light golden, and the chicken reads at least 160°F (71°C) in the thickest part.
Tip: Do not crowd the pot; adding more than two thighs drops the oil temperature and makes the crust greasy.
6
Rest and make glazeOven 375°F / 190°C
- Let the fried thighs rest on the rack for 10 minutes, which lets steam escape and moisture leave the crust so the second fry gets extra crisp.
- Meanwhile, raise the oil heat to medium-high and bring it to 375°F (190°C).
- In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, grated garlic and water.
- Cook over medium-low heat, stirring constantly, for 2–3 minutes until bubbling gently and slightly thickened.
- Remove from the heat and stir in the sesame oil.
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Ready when: Glaze coats the back of a spoon and holds a line when you drag a finger through it.
Tip: Stir constantly and keep the heat gentle; honey scorches quickly and turns the glaze bitter.
7
Second fryOven 375°F / 190°C
- With the oil at 375°F (190°C), fry two thighs at a time for 2–3 minutes, turning once, until deep golden brown and very crisp.
- Move them to the clean wire rack.
- Make sure the oil returns to 375°F (190°C) before the second batch.
- Check that the thickest part of each thigh reads at least 165°F (74°C).
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Ready when: Crust is deep golden and crackly, and an instant-read thermometer reads 165°F (74°C) or higher.
Tip: Keep a close eye on it; the sugary marinade and thin batter brown quickly at this temperature.
8
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Heat a large skillet over medium heat and toast the buns cut-side down, in batches if needed, for 1–2 minutes until golden brown.
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Ready when: Cut sides are evenly golden brown and lightly crisp.
9
Glaze the chicken
- Rewarm the glaze over low heat for 20 seconds if it has thickened.
- Put the hot fried thighs in a large bowl, pour in about three-quarters of the glaze and toss gently to coat.
- Work quickly, as the glaze softens the crust the longer it sits.
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Ready when: Every thigh is evenly glossy and red-brown, and the crust is still crisp in places.
Tip: Reserve some glaze for brushing on top or serving on the side if you like extra sauce.
10
Assemble and serve
- Spread spicy mayo on both toasted bun halves.
- Lay a lettuce leaf on each bottom bun, then top with a glazed thigh and a generous pile of drained pickled radish.
- Sprinkle with sesame seeds and scallion, if using, then add the top bun.
- Serve immediately while the crust is crisp.
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Ready when: Burgers are stacked neatly with the chicken crust still crackly.
Tip: Drain the pickles on a paper towel first so they don't water down the bun.

Good to know

Tips

Pound the thighs to an even thickness so they cook in the same time and fit the bun.
Use a thermometer for the oil. Too cool makes greasy chicken; too hot browns the crust before the center is cooked.
Always fry on a rack-lined tray afterward, not paper towels, so the underside doesn't steam and soften.
For more heat, add 1 tsp gochugaru (Korean chili flakes) to the glaze; for milder burgers, reduce the gochujang in the glaze to 2 tbsp and add 1 more tbsp honey.

Make ahead

"The pickled radish keeps up to 2 weeks refrigerated, and the spicy mayo and gochujang glaze (without the sesame oil) can be made up to 3 days ahead; rewarm the glaze gently before using. The chicken can be marinated up to 4 hours ahead. The first fry can be done up to 2 hours ahead, with the thighs left at room temperature on the rack, then finish with the second fry just before serving."

Storage & reheating

"Best eaten immediately. Store leftover glazed chicken separately from buns in an airtight container in the fridge for up to 3 days. Reheat on a rack in a 400°F (200°C) oven for 10–12 minutes until hot (165°F / 74°C) and crisp; a microwave will make the crust soft. Unglazed, fully fried chicken can be frozen for up to 2 months and reheated from frozen at 400°F (200°C) for 18–20 minutes. Do not leave cooked chicken at room temperature for more than 2 hours."

Substitutions

daikon radish → thinly sliced cucumber or watermelon radish. Cucumber pickles in 15–20 minutes and is softer; watermelon radish works at the same timing as daikon.
cornstarch → potato starch. Use the same weight for an even lighter, glassier crust.
honey → maple syrup or rice syrup. Use the same amount; the flavor will be slightly different but the glaze texture will be similar.
mirin → dry sherry or rice wine plus ¼ tsp sugar. Keeps the marinade slightly sweet and tenderizing.