Name: Seema's Ultimate Gochujang Chicken Burger
Total time: 60 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 6 Boneless, Skinless Chicken Thighs; 1 Tbsp Soy Sauce; 1 Tbsp Apple Cider Vinegar; 2 Tbsp Gochujang; 2 Eggs; 200g Yoghurt; ⅓ Tsp White Pepper Powder; ½ Tsp Salt (for the chicken marinade) and 1 Tsp Salt (for seasoning the plain flour); 250g Plain Flour; 5 Spring Onions; 3cm Knob of Ginger; 3 Cloves of Garlic; 100g Sour Cream; 100g Gochujang; 1 Tsp Apple Cider Vinegar; 1 Tbsp Sesame Oil; 3 Tbsp Honey; 2 Tbsp Soy Sauce; 2 Tbsp Crispy Chilli Oil With Sediment (We Used Lee Kum Kee); ½ Head White Cabbage; Bunch of Coriander; Bunch of Spring Onions; 100g Mayo; 3 Tbsp Apple Cider Vinegar; 100g Mayo; 100g Kimchi; 6 Brioche Buns

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A crispy chicken burger laced with spicy gochujang. You queued over two hours for this bad boy, and now you can finally make it for yourself.

Seema's Ultimate Gochujang Chicken Burger

Combine your chicken in a bowl with 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp gochujang, 2 eggs, yoghurt, ½ tsp white pepper and ½ tsp of salt. Allow to marinate in the fridge for 30 mins or ideally overnight.

Finely chop 5 spring onions and grate your ginger and garlic into a bowl. Whisk in the sour cream, gochujang, 1 tsp apple cider vinegar, sesame oil, honey, 2 tbsp soy sauce, and chilli oil bits.

Shred the cabbage and finely chop the coriander and spring onions. Mix 100g mayo, 3 tbsp apple cider vinegar and ½ tsp salt. Mix it all together scrunching it up with your hands.

Blitz 100g mayo with your kimchi. Taste and add salt, if needed. This will depend on how salty your kimchi already is.

Dunk your chicken pieces into the flour, pressing and squeezing the flour into every crevice of the chicken. Lift the chicken pieces out of the flour and repeat the squeezing process 3 times – the aim is to form lots of craggy bits.

Get a big pot ready (enough for frying) and fill with enough oil. Deep fry the chicken until cooked through and golden brown. 

Toast the brioche buns and add in a few dollops of the slaw to the base. After that, layer on your crispy chicken and drizzle over lots of the spicy sauce. Spread the kimchi mayo on the top bun and press down the burger. 

Enjoy, but make sure to have a lot of napkins to hand.

Too good, will be coating everything I eat in the gochujang sauce

No picture will ever do justice to how fit this burger is, one of my favourite things I’ve ever cooked! 🔥

I'll never get over how good these burgers are. I sometimes buy skin-on thighs and bake the skin until crispy to add another layer to the burger. This will absolutely kill me, but it's worth it.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6272466363001

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Seeeema

Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

Seema Pankhania

Challenging

£12+

Asian-Inspired

Seema's 
Ultimate Gochujang
Chicken Burger

IMG 1161 5

Dinner

Party Food

Combine your chicken in a bowl with 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp gochujang, 2 eggs, yoghurt, ½ tsp white pepper and ½ tsp of salt. Allow to marinate in the fridge for 30 mins or ideally overnight.

Finely chop 5 spring onions and grate your ginger and garlic into a bowl. Whisk in the sour cream, gochujang, 1 tsp apple cider vinegar, sesame oil, honey, 2 tbsp soy sauce, and chilli oil bits.

Shred the cabbage and finely chop the coriander and spring onions. Mix 100g mayo, 3 tbsp apple cider vinegar and ½ tsp salt. Mix it all together scrunching it up with your hands.

Blitz 100g mayo with your kimchi. Taste and add salt, if needed. This will depend on how salty your kimchi already is.

Season the plain flour with 1 tsp salt.

Dunk your chicken pieces into the flour, pressing and squeezing the flour into every crevice of the chicken. Lift the chicken pieces out of the flour and repeat the squeezing process 3 times – the aim is to form lots of craggy bits.

Get a big pot ready (enough for frying) and fill with enough oil. Deep fry the chicken until cooked through and golden brown.

Toast the brioche buns and add in a few dollops of the slaw to the base. After that, layer on your crispy chicken and drizzle over lots of the spicy sauce. Spread the kimchi mayo on the top bun and press down the burger.

Enjoy, but make sure to have a lot of napkins to hand.

Fakeaway

Comfort

Skinless Chicken Thigh

Chicken

Soy Sauce

Tablespoon

Apple Cider Vinegar

Gochujang

Yoghurt

Gram

Ground White Pepper

Teaspoon

Salt

Plain Flour

Spring Onion

Ginger

Centimetre

Garlic

Clove

Sour Cream

Sesame Oil

Honey

Chilli Oil

White Cabbage

Cabbage

Coriander

Mayonnaise

Kimchi

Brioche Bun

Burgers

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