Korean Zinger Burger
A crispy fried chicken fillet coated in a sweet and spicy gochujang glaze, served in a toasted bun with mayonnaise, crunchy greens, pickles and sesame seeds.
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Ingredients
- Chicken and marinade
- - 4 boneless chicken thighs or breast fillets
- - 1 cup milk or buttermilk
- - 2 tbsp hot sauce
- - 1 tbsp vinegar
- - 1 tsp garlic powder
- - 1 tsp red chili powder
- - 1 tsp salt
- Glaze
- - 4 tbsp tomato ketchup
- - 2 tbsp gochujang, or Sriracha if unavailable
- - 2 tbsp soy sauce
- - 1 tbsp vinegar
- - 2 tbsp brown sugar or honey
- - 1 tsp sesame oil
- - 1 tbsp finely chopped garlic
- Coating and assembly
- - 3 cups all-purpose flour (maida)
- - ½ cup cornflour or potato starch
- - 1 tsp baking powder
- - 1 tsp paprika
- - 1 tsp garlic powder
- - 1 tsp salt
- - Vegetable oil, for deep-frying
- - 4 burger buns
- - Mayonnaise, lettuce or cabbage coleslaw, pickled cucumber or jalapeños, and toasted sesame seeds, to serve
Step-by-Step Instructions
8 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Flatten the chicken pieces slightly so they’re an even thickness. Mix the milk or buttermilk, hot sauce, vinegar, garlic powder, chili powder and salt. Add the chicken, cover and refrigerate for at least 2 hours, or overnight.
For the glaze, combine the ketchup, gochujang or Sriracha, soy sauce, vinegar, brown sugar or honey, sesame oil and garlic in a small saucepan. Simmer over medium-low heat for 1–2 minutes, stirring until the sugar dissolves and the sauce looks glossy. Set aside.
In a bowl, mix the flour, cornflour or potato starch, baking powder, paprika, garlic powder and salt.
Remove one piece of chicken from the marinade and coat it in the flour mixture. Dip it briefly in ice-cold water, about 2–3 seconds, then return it to the flour. Press the coating onto the chicken to create flakes. Repeat with the other pieces.
Heat the oil to about 170°C (340°F). Fry the chicken for 6–8 minutes, until golden and cooked through. Check the thickest part with a food thermometer; chicken should reach 74°C (165°F). (USDA Food Safety and Inspection Service)
For extra crunch, let the chicken rest for 1 minute, then fry it again for 1–2 minutes.
While the chicken is hot, brush it generously with the glaze or toss it in a bowl with the sauce.
Toast the buns. Spread mayonnaise on the bottom halves, add lettuce or coleslaw, then the glazed chicken. Top with pickled cucumber or jalapeños and sesame seeds, then close the buns.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Created as a signature handcrafted recipe by founder Tabish Hassan for World on Plate, this Korean dish brings authentic culinary technique and home kitchen comfort together.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown chicken and marinade in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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