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How to make it: Chick 'n' Sours K-Pop chicken burger recipe

A Korean-inspired feast in a bun that packs a punch — and looks as good as it tastes

By Chick n Sours
Published 6 Jun 2018, 20:00 BST, Updated 14 Jul 2021, 14:42 BST
K-Pop chicken burger at Chick 'n' Sours

K-Pop chicken burger at Chick 'n' Sours

Photograph by Francesca Turner

Makes: 4
Takes: 30 mins

4 boneless chicken legs – cut and flattened into 1 large piece (ask your butcher to do this)
1 cup plain flour
1 cup rice flour
½ cup cornflour
2 tsp fine salt
2 eggs, beaten
1 cup milk
vegetable oil, for frying
4 burger buns, split and toasted on cut sides
shredded iceberg lettuce, to serve

For the gochujang mayonnaise
75g mayonnaise
15g gochujang (Korean chilli paste)
squeeze of lime, to taste

For the sriracha soured cream
150g soured cream
25g sriracha 
squeeze of lime, to taste

For the slaw
large handful each of beansprouts, shredded carrot and daikon
handful coriander leaves
2 limes, juiced
2 tsp fish sauce
2 tsp palm sugar
1 small red chilli, finely chopped

1 Whisk together the gochujang mayonnaise ingredients until well combined. Separately, do the same for the sriracha soured cream.
2 For the slaw, combine the beansprouts, carrot, daikon and coriander in a mixing bowl. In another bowl combine the lime juice, chopped chilli, fish sauce and palm sugar. Whisk to dissolve then pour over the veg and toss to coat.
3 To prepare the chicken, sieve the flours and salt into a mixing bowl and mix thoroughly. In another bowl whisk the eggs with the milk.
4 One by one, toss the chicken pieces in the flour, making sure to cover all surfaces. Shake off the excess then drop into the egg wash to coat. Remove and let the excess liquid run off before putting the chicken back into the flour mixture. Toss to coat thoroughly then transfer to a baking tray lined with a dusting of the flour mixture (to soak up excess moisture).
5 Heat about 1 inch of vegetable oil in a frying pan big enough to fit all the chicken pieces. You want it quite hot but not smoking; use a thermometer to check when it's reached 170°C, or drop a small piece of bread in the oil — if it turns golden in about a minute it means it's ready for frying the chicken.
6 Carefully add the coated chicken pieces to the oil and cook for about 4 mins before turning over and cooking for another 4 mins, until crisp and golden on both sides. Test if the chicken is cooked through before building the burgers by cutting into the thickest part.
7 To serve, spread the sriracha soured cream on each bun then top with a handful of shredded iceberg lettuce. Place the cooked chicken on top, then add the slaw. Spoon the gochujang mayonnaise over, then cover with the bun lids.

Read the interview with the founders of Chick'n.

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