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Korean Fried Chicken Burger | Crispy Street Food Hit
(0)
40 min
Quick
Gurkerl Küche
Der ultimative Streetfood-Klassiker: Außen herrlich kross paniertes Hendlfilet in Panko-Kruste, glasiert mit einer pikant-süßen Gochujang-Sauce, serviert im getoasteten Brioche Bun auf erfrischend knackigem Krautsalat mit feiner Mayonnaise.
Preparation method
Preparation & Breading
Preheat the oven to 200 °C convection (or 220 °C top/bottom heat) and line a baking sheet with baking paper. Cut the chicken breast into 4 even burger-sized cutlets, pat dry, and season both sides with salt and pepper.
Prepare three deep plates: fill the first with wheat flour, beat the eggs with a fork in the second, and place the panko breadcrumbs in the third. Dredge the chicken cutlets in the flour first, tap off any excess, coat in the beaten egg, and then press firmly into the panko breadcrumbs to coat completely.
Baking & Preparing the Glaze
Place the breaded chicken pieces on the prepared baking sheet and drizzle or brush with a little vegetable oil. Bake in the preheated oven for 18–20 minutes until golden brown and deliciously crispy, turning once halfway through.
Chef's tip
Extra-crunchy tip: Rub the panko breadcrumbs with 1 tbsp of vegetable oil between your hands before breading – this helps the crust turn out especially evenly golden brown in the oven.
Milder version: If you prefer it less spicy, use a little less Gochujang and increase the amount of honey in the glaze.
Ingredients
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