Chicken Burger with Kimchi Mayo
By Plate This
Fried Chicken Patties:
4 pcs. skinless chicken breast fillets
1/2 cup Bibimbud sauce
Oil for deep-frying
1 cup flour
1 cup cornstrach
Salt and pepper to taste
1 cup cornstarch
1/2 cup flour
2 tsps. baking soda
1 1/2 cups cold water
1/2 cup Bibimbud
11 cup mayonnaise
4 burger buns, halved and toasted
1/2 cup cabbage, shredded
12 pcs pickles
Coat chicken with Bibimbud sauce. Marinate for at least 30 minutes or ideally overnight.
Meanwhile, combine dredge ingredients in bowl. In a separate bowl, whisk together batter ingredients. Add 3 tbsps. of the batter into the dredge, and whisk to form small clumps.
Coat each chicken with the dredge, then the batter, then with the dredge again. Repeat for all chicken pieces.
Preheat oil to 175C in a pot or large frying pan. Deep-fry chicken until golden brown and cooked through. Let drain on a cooling rack as you assemble the other burger components.
Combine mayonnaise and bibimbud sauce to make the kimchi-mayo.
Sread kimchi mayo on the inner side of the bottom and top burger buns.To assemble, place pickles on top of the bottom bun, then the fried chicken patties, then the cabbage, then finally the top burger bun.
Serve with extra kimchi mayo on the side and if desired, fries.