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One of my favourite Korean Fried Chicken (KFC) recipes is the 파닭 Padak Fried Chicken loaded with green onions and a zippy garlic dressing. So this double-fry Padak Korean Fried Chicken Burger is hands down the best cult favourite Asian burger recipe!
What is Padak Chicken?
Padak (파닭) – double fried chicken with very thin, crispy skin topped with a heaping mound of thinly sliced green onions and a zippy garlic soy mustard sauce.
Compared to thick American-styled fried chicken that relies on seasoned chicken and buttermilk batter, Korean-style fried chicken renders out the fat from the skin, giving it a crackly, crispy, paper thin skin.
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Let’s get started!
How To Double Fry Chicken
Cut boneless chicken thighs into bite-size strips.
Season with salt and ground white pepper and Shaoxing wine or Soju. Let marinate for at least 30 mins.
After the chicken has been marinated. Remove from the marinade.
In a separate bowl, add potato starch, curry powder, garlic powder, cayenne, paprika, pepper and salt. Mix well.
Add in chicken thigh pieces and evenly coat the chicken.
Add an egg to the same mixing bowl and mix the chicken pieces with the egg and dry ingredients for a second coating.
Add oil to a deep fryer or frying pot and heat up to 350F. Test the internal temperature with a digital food thermometer. You can also test if the oil is ready by placing the back of a wooden spoon into the pot. If you see bubbles, then your oil is ready.
Fry the chicken in the deep fryer for 5 minutes. Work in small batches and do not overcrowd.
Remove from the deep fryer and let rest for 5 minutes.
Double fry for an extra crispy texture. This time raise the temperature to 375F and deep fry until crispy and golden brown. Fry for 3-5 minutes, watching closely.
Remove the perfectly non-greasy fried chicken from deep fryer and place in a plate lined with a paper towel to soak up excess oil—Reserve for later.
How To Prepare Thinly Sliced Green Onions
Thinly slice your green onions. I use this tool. A green onion slicer makes the task of shredding green onions much easier and faster than by hand! Hand cutting scallions are not very rewarding. It is labour intensive!
Place the thinly sliced green onions in a bowl of cold water. This ensures the green onions stay crispy and will help remove the sharpness!
How to Make Padak Vinaigrette Sauce
Mix all the sauce ingredients (light soy sauce, dijon mustard, mirin, water, sugar, sesame oil, rice vinegar and minced garlic) in a small mixing bowl.
Taste and adjust to desired.
How to Make Spicy Mayo
My family’s sweet spot for spicy mayo consists of Kewpie mayo (you can use any type of mayonnaise), gochujang Korean chilli paste (you can substitute with sriracha sauce).
PRO TIP: If you use regular mayo and not Kewpie, I recommend adding 1/2 teaspoon of lemon juice to brighten the spicy mayo up!
Assembly Padak Korean Fried Chicken Burger
Toast your burger bun.
Add a generous layer of Spicy Mayo to both the top and the bottom of the toasted burger buns.
Add your double-fry chicken pieces to the bottom burger bun.
Pile on a heaping mound of thinly sliced green onion.
Drizzle with Padak Vinaigrette Sauce.
Cover with the top burger bun.
Serve and enjoy with a side of Pamuchim 파무침.
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The Padak Korean Fried Chicken Burger 파닭
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 Burgers 1x
- Category: Main Dishes
- Method: Deep Fry
- Cuisine: Korean
Description
One of my favourite Korean Fried Chicken (KFC) recipes is the Padak Fried Chicken loaded with green onions and a zippy garlic dressing. So this double-fry Padak Korean Fried Chicken Burger is hands down the best cult favourite Asian burger recipe for you to make at home right now!
Ingredients
Double Fry Korean Fried Chicken
- 4 chicken thighs, thinly sliced strips
- 1/4 cup soju or Shaoxing wine
- 1/2 tsp curry powder
- 1/2 tsp teaspoon garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika powder
- 2 cup potato starch or corn starch
- 1/2 tsp ground white pepper
- dash of salt and black pepper
- 1 egg
- oil, to fry (depends on the size of your deep fryer or frying pot)
Thinly Sliced Green Onions
- 5 springs green onions, thinly sliced
Padak Vinaigrette Sauce
- 5 cloves garlic, minced
- 3 tbsp light soy sauce
- 1 tbsp dijon mustard
- 2 tbsp mirin
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp sugar
- 1/2 tbsp sesame oil
Spicy Gochujang Mayonnaise
- 1/4 C Kewpie Mayonnaise
- 1 tsp gochujang Korean chilli paste
- 1/2 tsp lemon juice
- dash of salt and pepper
Other
- 4 Burger Buns
Instructions
Double Fry Korean Fried Chicken
- Wash and cut boneless chicken thighs into bite-size strips.
- Season with salt and ground white pepper and Shaoxing wine or Soju. Let marinate for at least 30 mins.
- After the chicken has been marinated. Remove from the marinade.
- In a separate bowl, add potato starch, curry powder, garlic powder, cayenne, paprika, pepper and salt. Mix well.
- Add in chicken thigh pieces and ensure the chicken pieces are evenly coated.
- Add an egg to the same mixing bowl and mix the chicken pieces with the egg and dry ingredients for a second coating.
- Add oil to a deep fryer or frying pot and heat up to 350F. Test the internal temperature with a digital food thermometer. You can also test if the oil is ready by placing the back of a wooden spoon into the pot. If you see bubbles, then your oil is ready.
- Fry the chicken in the deep fryer for 5 minutes. Work in small batches and do not overcrowd.
- Remove from the deep fryer and let rest for 5 minutes.
- Double fry for an extra crispy texture. This time raise the temperature to 375F and deep fry until crispy and golden brown. Fry for 3-5 minutes, watching closely.
- Remove fried chicken from deep fryer and place in a plate lined with a paper towel to soak up excess oil—Reserve for later.
Thinly Sliced Green Onions
- Thinly slice your green onions with a green onion slicer.
- Place the thinly sliced green onions in a bowl of cold water for 10 mins.
- Remove and pat dry. Reserve for later.
Padak Vinaigrette Sauce
- In a small mixing bowl, add all the Padak Vinaigrette Sauce ingredients together. Mix Well.
- Taste and adjust to desired preference.
Spicy Gochujang Mayonnaise
- In a small mixing bowl, add all the Spicy Gochujang Mayo ingredients together. Mix Well.
Assembly
- Toast your burger bun.
- Add a generous layer of Spicy Mayo to both the top and the bottom of the toasted burger buns.
- Add your double-fry chicken pieces to the bottom burger bun.
- Pile on a heaping mound of thinly sliced green onion.
- Drizzle with Padak Vinaigrette Sauce.
- Cover with the top burger bun.
- Serve and Enjoy!
Notes
If you use regular mayo and not Kewpie, I recommend adding 1/2 teaspoon of lemon juice to brighten the spicy mayo up!
Highly recommend the investment of a digital food thermometer. It is inexpensive and leaves the guessing game out.
Keywords: padak chicken, padak fried chicken, korean fried chicken, KFC, asian burgers, double fry chicken, green onions, spicy mayo, 파닭, Best Korean Fried Chicken Recipes, spring onion topping, scallion salad
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The crispy skin is my fave part of fried chicken so I know I would love this! Can’t wait to try that zippy garlic sauce with it – yum!
★★★★★
yes I”m all about the crunchy crispy skin batter!
this is delicious and easy to make
★★★★★
it totally is!
Who doesn’t love double fried chicken? and when you put it in a sandwich it makes the perfect take to work lunch. Great recipe Nancy, keep it up!
★★★★★
perfect weekend patio party or on the go meal!
Nancy! I just want to reach right into my laptop screen and grab that burger. I’m actually drooling. I love KFC and nothing is better than double fried chicken burger. That vinaigrette is stunning too.
★★★★★
Bernice!! Wouldn’t that be a wonderful super powers to have? Hope you try it sometime!
These pictures made me drool! Now that is one delicious fried chicken burger! Pinning to enjoy this summer on the deck.
★★★★★
Thanks Vanessa!! I’m coming over and I think beer would go wonderfully with it!