• 4
  • 240
    Min Prep
  • 15
    Min Cooking
Chicken Thighs Fresh


  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons fish sauce
  • 1 tablespoons grated ginger
  • 2 tablespoons sriracha
  • 1 cup flour
  • ¼ tablespoon potato starch
  • 1 tablespoon gochugaru
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 teaspoons salt
  • Canola oil for frying
  • 4 brioche burger buns
  • Korean Chicken Sauce
  • Kimchi Slaw
  • Quick Pickles


For the fried chicken: Using a meat tenderizer, pound the chicken out so that the meat is uniform thickness. Cut the chicken in half.

Whisk together the buttermilk, egg, fish sauce, sriracha and ginger together and pour the mixture into a ziplock bag with the chicken. Marinate for 2-8 hours.

In a separate ziplock bag, mix the flour, potato starch, gochugaru, ginger, garlic and salt.  Transfer the marinated chicken pieces to the flour, and shake well to coat. 

Heat at least 5-7cm of canola oil in a heavy bottomed pot to 180°C. Lower chicken into the oil and fry for about 7 minutes, flipping once, until deeply golden brown and a probe thermometer registers 75°C.

Transfer chicken to a wire rack. While still warm, drizzle or brush the sauce liberally all over the chicken 
For the sauce: Combine all the ingredients in a nonstick skillet and simmer until thickened slightly to the consistency of a glaze. Set aside.
For the slaw: Combine all the ingredients. Can be made 1 day in advance.  
For the pickles: Combine all the ingredients. Can be made 1 day in advance.  
To assemble: Lay slaw on the bottom bun of a toasted brioche burger bun. Top with chicken and pickles and top bun. Serve immediately.

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