Korean Crispy Chicken Burger

Another amazing Korean Crispy Chicken Burger recipe to give some new sensations to your taste buds. #HappyCookingToYou #FoodFusion #KisanFoods

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Prepare Korean Fried Chicken:

  • Chicken fillets 2 pieces/300g
  • Dahi (Yogurt) whisked ¼ Cup
  • Hot sauce 2 tbs
  • Doodh (Milk) 1 Cup
  • Pyaz powder (Onion powder) 1 tbs
  • Lehsan powder (Garlic powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Maida (All-purpose flour) sifted ¾ Cup
  • Paprika powder ½ tbs
  • Cornflour ¼ Cup
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Dried oregano ½ tsp
  • Adrak powder (Ginger powder) 1 tsp
  • Lehsan powder (Garlic powder) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Baking soda ½ tsp
  • Kisan Super Cooking oil as required


  • Mayonnaise ½ Cup
  • Sirka (Vinegar) 1 & ½ tbs
  • Kali mirch (Black pepper) crushed ¼ tsp
  • Sugar powdered ½ tbs
  • Namak (Salt) ½ tsp or to taste
  • Gajar (Carrots) julienne ½ Cup
  • Band gobhi (Cabbage) shredded 1 & ½ Cup
  • Hara pyaz (Spring onion) sliced ¼ Cup

Red sauce:

  • Tomato ketchup 4-5 tbs
  • Sriracha sauce 3 tbs
  • Soy sauce 2 tbs
  • Sirka (Vinegar) 1 tbs
  • Til ka tail (Sesame oil) 2 tsp
  • Brown sugar 2 tbs
  • Lehsan (Garlic) chopped 1 tbs


  • Burger buns
  • Mayonnaise
  • Pickled cucumber thinly sliced
  • Til (Sesame seeds)


Prepare Korean fried chicken:

Pound fillet with the help of flat hammer first and then from bristles side. Cut in two portions & then set aside.

In a bowl add yogurt, hot sauce, milk, onion powder, garlic powder, salt, black pepper powder & whisk well.

Add chicken fillets, dip all pieces in marinade properly, cover with cling film & then marinate for 6 hours or overnight in the refrigerator.

In a container add all-purpose flour, paprika powder, cornflour, black pepper powder, dried oregano, ginger powder, garlic powder, salt, baking soda, close the ontainer & shake well to combine.

Take out chicken from marinade and add in the container containing dry ingredients, close the container & shake it to coat well the chicken.

Shake off lightly to create flakes & remove excess from chicken.

-Heat cooking oil in a wok and fry coated chicken on medium flame for 1-2 minutes.

Take out chicken from cooking oil & rest for 30 seconds, then fry again in hot oil until golden brown & crispy.

Prepare Coleslaw:

In a bowl add mayonnaise, vinegar, black pepper crushed, powdered sugar, salt & whisk well.

Add carrots, cabbage, spring onion leaves, mix well & set aside.

Prepare Korean sauce for burgers:

In a saucepan add tomato ketchup, sriracha sauce, soy sauce, vinegar, sesame oil, brown sugar, chopped garlic & mix well.

Turn on the flame now, mix well & simmer on medium flame for 1-2 minutes then set aside. Let it cool down completely.


On a burger bun, add & spread mayonnaise, pickled cucumber slices, prepared coleslaw, fried chicken, prepared Korean sauce & spread with brush, sprinkle sesame seeds, place burger top & serve!

Recipe By: Seema Hanif

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