Chick 'n' Sours K-pop chicken burger
Serves: 6
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Chick 'n' Sours K-pop chicken burger
Recipe by Carl Clarke
Serves: 6
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
666Kcal
Fat
31gr
Saturates
5gr
Carbs
65gr
Sugars
8gr
Fibre
3gr
Protein
29gr
Salt
2gr
Carl Clarke
Carl is the Head Chef and co-founder of Chick ‘n’ Sours, a high end chicken shop in London, where the fried chicken and sour cocktails are next level.
See more of Carl Clarke’s recipes
Carl Clarke
Carl is the Head Chef and co-founder of Chick ‘n’ Sours, a high end chicken shop in London, where the fried chicken and sour cocktails are next level.
See more of Carl Clarke’s recipes
Ingredients
- 6 burger buns, split and toasted
- a few good handfuls of shredded iceberg lettuce, to serve
For the sauces
- 75g mayonnaise
- 15g gochujang (Korean chilli paste) or another Asian chilli sauce
- a squeeze of lime juice, to taste
- 75g soured cream
- 1 tbsp sriracha chilli sauce
For the slaw
- juice of 2 limes
- 1 red chilli (deseeded if you like), finely chopped
- 2 tsp fish sauce
- 2 tsp palm or light brown sugar
- about 100g bean sprouts
- 1 carrot, about 90g, shredded
- 75g daikon (mooli), shredded, or trimmed and shredded radishes
- 3 tbsp chopped coriander leaves
For the chicken
- 6 skinless and boneless chicken thigh fillets, trimmed
- 60g plain flour
- 75g rice flour, or dried rice, ground to a fine powder in a spice mill
- 30g cornflour
- 1 large egg
- 120ml milk
- about 2 litres vegetable oil, for frying
Step by step
Get ahead
The sauces can be made a couple of hours ahead.
Coat the chicken up to 1 hour before cooking and keep in the fridge.
Coat the chicken up to 1 hour before cooking and keep in the fridge.
- For the sauces, whisk the mayonnaise and gochujang together in a small bowl, adding lime juice to taste. Whisk the soured cream and sriracha in another bowl, tasting and adding lime as needed. Cover both and chill until ready to build.
- To make the slaw, mix the lime juice, chopped chilli, fish sauce and palm sugar in a big bowl, whisking to dissolve. Blanch the bean sprouts by dunking them briefly in boiling water, then drain, refresh quickly in cold water, and pat dry. Add to the bowl with the rest of the slaw ingredients and toss to coat.
- Put the chicken fillets in between 2 pieces of clingfilm and bash to an even thickness (1cm) with a rolling pin. Sift the flours and 1 teaspoon of salt into a mixing bowl and mix well. In another bowl whisk the egg and milk together. Take one of the pieces of chicken and toss in the flour, making sure to cover all surfaces. Shake off the excess then drop into the egg wash to coat. Lift it out and let the excess liquid run off then put the chicken back into the flour mixture. Toss to coat again then transfer to a baking tray lined with a sprinkle of the flour mixture (to soak up excess moisture). Repeat with the remaining pieces of chicken until all 6 are coated.
- Heat about 5cm of vegetable oil in a big, deep frying pan. You want it hot but not smoking, test with a cook’s thermometer to reach 170°C or drop a small piece of bread in the oil, once ready it will take about 1 minute to turn golden brown.
- Add half the chicken to the oil and cook for about 3-4 minutes before turning over and cooking for another 4 minutes until crisp and golden on both sides. Cut into the thickest part of the chicken to make sure it’s cooked through. Once they’re cooked, transfer to a baking tray lined with kitchen paper to soak up any excess oil and keep warm in a low oven while you cook the second batch.
- Drain the slaw of any liquid that has collected at the bottom of the bowl. Spread the sriracha soured cream onto the toasted base of the buns; top with a handful of shredded iceberg lettuce. Place the cooked chicken on top then top with a mound of the drained spicy slaw. Spoon the gochujang mayonnaise over, then top with the bun lid.
