This is a buttermilk-fried chicken thigh burger glazed in gochujang, stacked with kimchi slaw and garlic mayo on a toasted brioche bun. It takes more steps than a standard chicken sandwich, but every one of them pulls its weight. Make it once and it becomes the burger people ask you to bring to every cookout.
What makes this version work
Two things matter most here. First, the buttermilk marinade with gochujang does real work — the acid tenderizes the thigh meat and the fermented paste seasons it all the way through, so you’re not relying on the glaze alone for flavor. Second, the glaze goes on after frying, not before. Brushing it onto hot fried chicken instead of frying the sauce into the coating keeps the crust crisp while still giving you that sticky, lacquered finish. Get those two steps right and the rest of the burger falls into place.
Shopping notes
- Gochujang: Sold in most Asian grocery stores and increasingly in mainstream supermarkets near the hot sauces. It comes in small red tubs or squeeze bottles. The heat level varies by brand — CJ Haechandle is a reliable, widely available option with medium heat. Check the label if you’re cooking for a heat-sensitive crowd.
- Kimchi: Refrigerated, not shelf-stable. Look for it near the tofu or in the produce section. Napa cabbage kimchi is standard here. If you can only find it in large jars, it keeps for months in the fridge once opened.
- Chicken thighs: Boneless, skinless. Thighs stay juicier than breasts through deep frying — don’t swap them out.
- Brioche buns: Any grocery bakery section carries these. If they’re unavailable, a potato roll is the best substitute — it’s soft enough to compress without falling apart under the glaze.
- Rice vinegar: In the international aisle. Unseasoned is what you want; seasoned has added sugar and salt that will throw off the glaze balance.
Leftovers and meal prep
Fried chicken thighs keep well in the fridge for up to 3 days in an airtight container — store them unassembled and without the glaze if possible, since the glaze softens the crust overnight. To reheat, use an oven or air fryer at 375°F for 8–10 minutes until the internal temperature hits 165°F; microwaving turns the coating rubbery. The kimchi slaw actually improves after a day in the fridge as the flavors meld, and it holds for up to 4 days. For a cookout, fry the chicken the morning of, refrigerate it, then reheat in batches in the oven while guests arrive — it scales cleanly and keeps you out of the fryer during the party.
Mistakes to avoid
- Skipping the full marinade time: Less than 2 hours in the buttermilk and the chicken won’t be seasoned through. Overnight is better, especially for a large batch. Plan ahead.
- Crowding the fryer: Adding too many pieces at once drops the oil temperature fast, and you get greasy, pale chicken instead of a crisp crust. Fry in small batches — 2 to 3 thighs at a time — and let the oil recover between rounds. Skip the egg in the dredge mix if you’re doubling the recipe — it makes the coating clump and stick to itself in the oil.
- Applying the glaze too early: If you glaze the chicken and then let it sit while you assemble other burgers, steam builds up and the crust softens. Glaze each piece right before it goes on the bun.
- Under-seasoning the slaw: Kimchi varies in saltiness and sourness by brand and age. Taste the slaw before serving and adjust — a small pinch of salt or a few drops of rice vinegar can fix a flat slaw quickly.
- Not checking the internal temperature: The coating browns fast and can look done before the meat is safe. Use an instant-read thermometer and confirm 165°F at the thickest point before pulling any piece from the oil.
Korean Chicken Burger
Ingredients
For the Fried Chicken Thighs
- 4 slices boneless skinless chicken thighs organic, trimmed of excess fat
- 1 cup buttermilk full-fat preferred
- 1 tablespoon gochujang Korean red chili paste
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 cups neutral oil for frying such as canola or peanut
For the Gochujang Glaze
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
For the Kimchi Slaw
- 1 cup kimchi drained and chopped
- 1 cup shredded cabbage green or napa
- 2 tablespoons mayonnaise
For Assembly
- 4 medium brioche buns toasted
- 4 tablespoons garlic mayonnaise optional but recommended
Instructions
- Marinate the Chicken: In a bowl, mix buttermilk and 1 tablespoon gochujang. Add chicken thighs, cover, and marinate in the fridge for at least 30 minutes (up to 6 hours for more flavor).
- Prepare the Glaze: In a small saucepan over low heat, combine 2 tablespoons gochujang, honey, rice vinegar, and sesame oil. Stir and heat gently until glossy and slightly thickened (about 3–4 minutes). Set aside.
- Fry the Chicken: In a shallow dish, mix flour, salt, and pepper. Heat 2 cups of oil in a heavy pan to 350°F (175°C). Remove chicken from marinade, dredge in flour mixture. Fry 4–5 minutes per side until golden brown and internal temp reaches 165°F (74°C). Drain on paper towels.
- Make the Slaw: Combine chopped kimchi, shredded cabbage, and mayonnaise. Mix well and chill until ready to use.
- Assemble the Burgers: Toast brioche buns, spread garlic mayo on both sides. Place crispy chicken on the bottom bun, spoon over gochujang glaze, top with kimchi slaw. Close bun and serve immediately.
Notes
- Use Japanese panko in the flour mixture for an even crunchier crust.
- Bake the chicken in the oven at 425°F (220°C) for a healthier version—coat with cooking spray and bake about 25 minutes, flipping halfway.
- To make it gluten-free, use a GF flour blend and certified GF gochujang.
Nutrition
Common questions
Can I bake the chicken instead of frying it?
Yes — bake on a wire rack set over a sheet pan at 425°F for 25–30 minutes, flipping once halfway through, until the internal temperature reaches 165°F. The crust won’t be as crunchy as fried, but it holds up well enough, especially once the glaze goes on.
How spicy is this burger?
Medium heat, depending on your gochujang brand and how much you use in the glaze. If you’re cooking for people who are sensitive to heat, start with half the gochujang in the glaze and add honey to balance — you’ll still get the flavor without as much fire.
Can I make the components ahead for a party?
Absolutely — this is one of the better chicken burgers for batch cooking. Fry the chicken up to 6 hours ahead, refrigerate uncovered on a wire rack, then reheat in a 375°F oven in a single layer. Make the slaw and garlic mayo the day before; both are better after resting.
What oil is best for frying the chicken?
Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work. You need the oil at 350°F, and these oils hold that temperature steadily without breaking down or adding off-flavors.
My glaze is too thick and clumps on the chicken — what went wrong?
It reduced too long or the heat was too high. Thin it out with a small splash of water or rice vinegar and warm it gently over low heat, stirring until it loosens to a pourable consistency. The glaze should coat a spoon, not sit on it in a lump.
Can I use chicken breasts instead of thighs?
You can, but thighs are genuinely better here — they stay moist through deep frying where breasts tend to dry out. If you use breasts, pound them to an even thickness before marinating and watch the fry time closely; they cook faster and hit 165°F sooner.
More burger recipes to try
- Korean Fried Chicken Burger
- Korean Rice Bulgogi Burger
- Sweet Chili Chicken Burger
- Nashville Hot Chicken Perfected