Experience the ultimate fusion burger! Our Spicy Kara Chiki Burger features incredibly crispy fried chicken thighs coated in a secret seasoning, slathered with a vibrant, spicy gochujang mayo, and topped with fresh, crisp ingredients, all nestled in a soft, lightly toasted shokupan bun. It’s a taste adventure that brings the best of Korean-inspired flavors to a classic American favorite.
Spicy Kara Chiki Burger
Experience the ultimate fusion burger! Our Spicy Kara Chiki Burger features incredibly crispy fried chicken thighs coated in a secret seasoning, slathered with a vibrant, spicy gochujang mayo, and topped with fresh, crisp ingredients, all nestled in a soft, lightly toasted shokupan bun. It's a taste adventure that brings the best of Korean-inspired flavors to a classic American favorite.
Ingredients
- 2 large boneless skinless chicken thighs
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk optional
- 2 cups vegetable oil for frying
- 1/4 cup mayonnaise
- 1-2 tbsp gochujang to taste
- 1 tsp rice vinegar
- 1/2 tsp honey or maple syrup
- 1/2 tsp sesame oil
- 1 clove garlic minced
- 2 shokupan buns or brioche buns toasted
- 4 leaves lettuce crisp
- 4 slices pickled daikon or cucumber optional
- 1/4 cup kimchi chopped
Instructions
- 1. Prepare Chicken: If marinating, place chicken thighs in buttermilk for at least 30 minutes in the refrigerator. In a shallow dish, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. Remove chicken from buttermilk (or pat dry if not marinating) and dredge each thigh thoroughly in the flour mixture, ensuring it's fully coated.
- 2. Fry Chicken: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully place chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
- 3. Make Gochujang Mayo: While chicken fries, combine mayonnaise, gochujang, rice vinegar, honey/maple syrup, sesame oil, and minced garlic in a small bowl. Whisk until smooth. Taste and adjust gochujang for desired spice.
- 4. Assemble Burgers: Lightly toast the shokupan buns. Spread a generous amount of gochujang mayo on both halves of each bun. Place lettuce leaves on the bottom bun. Top with a fried chicken thigh. Add pickled daikon/cucumber and chopped kimchi if using. Place the top bun on and serve immediately.
Notes
For extra tender chicken, marinate the thighs in buttermilk for at least 30 minutes, or even overnight. Adjust the gochujang amount in the mayo to your preferred spice level. Serve with kimchi slaw or pickled daikon for an authentic Korean side. You can also add a slice of melted provolone or pepper jack cheese for extra richness.
