Dangerously delicious Buldak Crispy Chicken Burger. On your special request we have made this crispy chicken burger. #HappyCookingToyou #Foodfusion #Burger
Ingredients:
Prepare Buldak Sauce:
-Lehsan (Garlic) crushed 1 & ½ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Paprika powder 1 & ½ tbs
-Mushroom powder ½ tsp (Substitute: Chicken Powder)
-Til ka tel (Sesame oil) 1 tbs
-Honey ¼ Cup
-Soy sauce ¼ Cup
-Water 2-3 tbs
-Iodized Himalayan pink salt 1 pinch or to taste
-Gochujang paste ½ Cup
Prepare Crispy Chicken:
-Boneless chicken thighs 6 pieces
-Anda (Egg) 1
-Soy sauce 1 tbs
-Paprika powder 1 tsp
-Onion powder 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Baking soda ½ tsp
-Maida (All-purpose flour) 1 Cup or as required
-Cornflour ½ Cup or as required
-Iodized Himalayan pink salt ½ tsp to taste
-Baking powder 1 tsp
-Water as required
-Cooking oil (For deep Frying) as required
Prepare Korean-style Coleslaw:
-Gajar (Carrot) julienne ⅓ Cup
-Band gobhi (cabbage) ¾ Cup
-Purple cabbage ½ Cup
-Hara pyaz (Spring onion) ¼ Cup
-Kali mirch (Black pepper) crushed ¼ tsp
-Iodized Himalayan pink salt ¼ tsp to taste
-Til ka tel (Sesame oil) 1 tsp
-Mustard paste ½ tbs
-Sugar powdered ½ tbs
-Mayonnaise ½ Cup
Assembling:
-Burger buns (Toasted)
-Burger cheese slices 2
Direction:
Prepare Buldak Sauce:
-In a saucepan, add garlic, red chilli powder, paprika powder, mushroom powder, sesame oil, honey, soy sauce, water, pink salt, gochujang paste, and whisk well.
-Cook on low flame for 2-3 minutes.
-Buldak sauce is ready!
-Let it cool completely.
-Can be stored in an airtight jar in the refrigerator for up to 1 month.
Prepare Crispy Chicken:
-Pound boneless chicken thighs.
-In a bowl, add egg, soy sauce, paprika powder, onion powder, red chilli powder, white pepper powder, garlic powder, onion powder, pink salt, baking soda, & whisk well.
-Add pounded chicken fillet, & mix well. cover & marinate for 20-25 minutes.
-In a bowl, all-purpose flour, cornflour, pink salt, baking powder, whisk well, dry coating mixture is ready.
-In another bowl, add water, dip marinated chicken in dry coating, dip in water, again coat dry coating mixture, shake off to release excess flour.
-Place on a wire rack & rest for 5-6 minutes.
-In a cooking pot, add cooking oil & heat it (170 C-180 C).
-Add coated chicken fillet, deep fry at 160 C for 5-6 minutes.
-Take out & place on a wire rack, apply prepared buldak sauce with the help of a brush.
Prepare Korean-style Coleslaw:
-Cut carrot, green cabbage, purple cabbage, spring onion & add in a bowl.
-Add black pepper crushed, pink salt, sesame oil, mustard paste, sugar powder, mayonnaise, mix well, korean style coleslaw is ready, set aside.
Assembling:
-Take toasted burger buns, add crispy buldak chicken, cheddar cheese slices, prepared Korean-style coleslaw (Makes 6) & serve!
