Korean Crispy Chicken Burger

Ingredients:

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

Coleslaw:

• 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

Assembling:

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

Directions:

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.

Assembling:

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!