Korean · Dinner
Korean Fried Chicken Burger
A lightened Korean fried chicken burger built on baked, panko-crusted chicken breast lacquered with a reduced gochujang glaze, layered with crunchy cabbage-scallion slaw and a thin swipe of light mayo on a toasted whole-wheat bun. Sweet, tangy and gently spicy, it swaps deep-frying for oven-crisping to trim fat while keeping the signature sticky glaze.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
392Calories
41.2gProtein
9.8gFat
38.6gCarbs
12.4gSugar
4.1gFiber
870mgSodium
92mgChol
1.9gSat Fat
620mgPotassium
95mgCalcium
2.8mgIron
0.4mcgVitamin B12
18mgVitamin C
Goes well with
Korean-Style Lager or Pale Ale
local
Yuzu Citron Tea (Yuja-cha)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Butterfly the chicken breast into a thin cutlet. Coat lightly in flour, dip in beaten egg white, then press into panko breadcrumbs until fully coated.
2
Bake
Place the cutlet on a wire rack over a baking sheet misted with cooking spray. Bake at 425°F for 16–18 minutes, flipping once, until golden and 165°F internally.
3
Simmer
Combine gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Simmer over medium-low heat for 2–3 minutes until thickened.
4
Glaze
Brush the hot baked cutlet generously with gochujang glaze on both sides so it clings in a glossy layer.
5
Toss
Combine shredded cabbage and sliced scallion in a small bowl and toss with a splash of rice vinegar.
6
Build
Toast the whole-wheat bun cut sides in a dry pan over medium heat for 1 minute until lightly golden, then spread the bottom half with mayonnaise.
7
Plate
Layer the glazed chicken and slaw onto the bottom bun, sprinkle with sesame seeds, close with the top bun, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1/2 cup60g panko breadcrumbs
- 2 tbsp2 tbsp all-purpose flour
- 22 egg white
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 22 whole-wheat bun (120g)
- 2 tbsp2 tbsp light mayonnaise
- 1 cup80g cabbage
- 22 scallion
- 2 tsp2 tsp sesame seeds
- cooking spray
