For those craving bold flavours, this Korean Fried Chicken Burger is a must-try. With its crispy cornflake coating, spicy gochujang glaze, and creamy sriracha mayo, it delivers an explosion of taste and texture that’s ideal for a weekend treat or special gathering. Made lighter with an air-fried coating and using balanced ingredients, it’s proof that you can enjoy an indulgent burger without compromising on your goals.
Table of Contents
Ingredients:
120g Chicken Breast
2g Garlic Powder
2g Ground Paprika
10g Plain White Flour
1 Egg White
10g Ottogi Gochujang Hot Pepper Paste
10g Kellog’s Corn Flakes
10mL Rice Wine Vinegar
7mL Soy Sauce
5g Honey
5g Brown Sugar
10g Huy Fong Sriracha
30g Kimchi
30g Chinese Cabbage
10mL Low Fat Mayonnaise
1 Brioche Burger Bun
15g Flying Goose Sriracha Mayo
5g Burger Pickles
Method:
- In a bowl, mix flour, garlic salt and paprika. In a separate bowl, beat the egg and mix in 1 tsp gochujang.
- Coat each chicken piece in the seasoned flour mixture, dip into the egg and gochujang mixture, and coat in the crushed cornflakes.
- Air fry the chicken at 180ºC for 10-12 minutes (or until golden), flipping halfway through.
- To make the glaze, combine the remaining gochujang, soy sauce, rice vinegar, honey, brown stevia, and sriracha in a saucepan. Warm over low-medium heat, stirring until well combined and slightly thickened. Brush or toss the cooked chicken in the glaze.
- To make the slaw, mix chopped kimchi, cabbage, light mayo, and salt to combine
- Spread a layer of sriracha mayo on the bottom bun, top with slaw, add chicken, pickles and finish top with the other half of the bun.
Calories 535, Protein 40g, Fat 18g, Carbohydrate 61g, Fibre 3g
Why You’ll Love This Burger
This Korean Fried Chicken Burger balances spicy, savoury, and sweet, making it a treat you don’t have to feel guilty about. Using an air fryer reduces the fat content, and equ’s commitment to wholesome ingredients ensures you’re hitting your weight loss goals while enjoying seriously crave-worthy dishes.