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K-pop fried chicken burger and slaw – Chick’n’Sours

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30 minutes

4 burger buns, split and toasted
1 handful shredded iceberg lettuce

1. Fried chicken fillets

4 boneless chicken legs
120 g plain flour
120 g rice flour
60 g corn flour
2 eggs
240 ml milk
2 tsp fine salt
1.6 cl vegetable oil for shallow frying

2. Gochujang mayo

75 g mayo
15 g Gochujang Korean chilli paste
1 lime, squeezed

3. Sriracha sour cream

150 g sour cream
25 g Sriracha chilli sauce
1 lime, squeezed

4. Slaw

1 handful bean sprouts
1 handful carrots, shredded
1 handful daikons, shredded
1 handful coriander leaves, finely chopped
2 limes, squeezed
2 tsp fish sauce
2 tsp palm sugar
1 small red chilli, finely chopped



Fried chicken

Into a mixing bowl, sieve the flour and salt and mix together thoroughly.
In another bowl, whisk the eggs with the milk.

Take one piece of chicken and dip it into the first mixing bowl. Shake off the flour excess, then drop into the second bowl with the egg wash to coat. Then put the chicken back into the flour mixture. Toss to coat thoroughly and transfer to a kitchen paper to soak up excess moisture.

Repeat with the remaining to pieces of chicken until all are coated.

In a large frying pan, heat the vegetable oil. Add the chicken and cook for about 4 mins before flipping over and cooking for another 4 mins until crisp and golden on both sides.

Once cooked, transfer to an absorbent paper lined tray to soak up any excess oil.


Gochujang mayo

Whisk all ingredients together until well combined.


Sriracha sour cream

Whisk all ingredients together until well combined.



In a mixing bowl, combine the bean sprouts, shredded carrots, daikon and coriander leaves.

In another bowl, combine the lime juice, chopped chilli, fish sauce and palm sugar. Whisk to dissolve, then pour over the vegetables and toss to coat.

Spread the Sriracha sour cream on the base of the buns, then top with a handful of shredded iceberg lettuce.

Place the cooked chicken on top, then top with a mound of the spicy slaw.

Spoon the Gochujang mayo over, then close with the bun lid.