Korean Style BBQ Fried Chicken Burgers

Korean Style BBQ Fried Chicken Burgers with Slaw by BBQ Explorers

What’s your go-to BBQ dish? For us, burgers always spring to mind when we say BBQ but these Korean Style BBQ Fried Chicken Burgers are something else! Paired with a tangy and refreshing slaw and Korean BBQ sauce, they are a surefire crowd pleaser for your next BBQ get together.

For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Milk Pan and Sauté Pan plus our hand-crafted chopping board made its BBQ Explorers debut!

This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes we have from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.

Ingredients for the Korean Style BBQ Fried Chicken Burgers

  • 4 skinless boneless chicken thighs
  • Small piece of ginger, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 300ml Buttermilk
  • 100g cornflour
  • 100g plain flour
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp garlic granules
  • 1 tsp onion salt
  • 600ml rapeseed oil for frying
  • 4 brioche burger buns

Korean Slaw

  • 1/3 white cabbage finely sliced
  • 4 radishes thinly sliced
  • 4 spring onions chopped
  • 1 tsp light brown sugar
  • 1 tbsp mayo 
  • Small piece of ginger grated
  • 1 garlic clove crushed

BBQ Sauce

  • 90g Gochujang paste
  • 2 tbsp soy sauce
  • 75g unsalted butter
  • 1 tbsp runny honey
  • 1 garlic clove chopped
  • 3 tbsp brown sugar


ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

ProWare Kitchen Stainless Steel Tri-Ply Milk Pan (stainless steel interior)

Hand-Crafted Chopping Board (made by ProWare’s Robert!)

Cooking Method

  1. Firstly, add the buttermilk, salt, pepper and grated ginger to a bowl and then mix well.
  2. Next, add the 4 chicken thighs to the mixture, and then cover and place in the fridge for at least 2 hours.
  3. To make the slaw, mix all the ingredients together and place in the fridge.
  4. Prepare your BBQ for indirect/direct cooking over charcoal. Leave a gap in the charcoal so that the heat isn’t directly under the chicken.
  5. In a pan (we used our ProWare Kitchen milk pan) add all the ingredients and then stir over a low heat until you have a syrupy consistency. Take off the BBQ, strain and then set aside.
  6. In a large bowl mix together the cornflour, plain flour smoked paprika, garlic granules, cayenne pepper, and onion salt.
  7. On the BBQ (we used our ProWare Kitchen sauté pan) add the rapeseed oil. Heat up the pan over the charcoal to a temperature of around 170C/180C. Do not fill any higher than two thirds of the height of the chicken thighs.
  8. Reheat the BBQ sauce.
  9. Toss the chicken thighs in the flour mix and cover well. Next, fry the chicken in batches of two until they reach an internal temperature of 80C, and turn them once when cooking. Remove and leave to cool for a few minutes on kitchen roll.
  10. Finally, toast your brioche buns and then place some slaw on the base of the bun, add the crispy chicken and drizzle with the tasty sauce. Enjoy!!

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