One of my favourite Korean Fried Chicken (KFC) recipes is the 파닭 Padak Fried Chicken loaded with crispy pieces of chicken, green onions and a zippy garlic dressing. This Double-Fry Padak Korean Fried Chicken Burger is hands down the best cult favourite Asian burger recipe! Unlike the American fried chicken comfort food, traditional Korean fried chicken does not use buttermilk marinade!
> In This Post: Everything You'll Need For KFC Padak Chicken Burger
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.
Let's get started!
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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.
What Cut Of Chicken To Use?
You can use different types of chicken as desired.
Boneless, skinless chicken breast meat is used in fried chicken shops in South Korea.
I prefer using boneless, skinless chicken dark meat instead to make this traditional Korean Padak Chicken. I like the juicy meat of chicken thighs more.
Western grocery stores do not always carry boneless chicken thighs with skin on. You can always ask your local Korean chicken shop owners for a specific cut.
Also, if you don't mind the extra fat in the chicken skin, you can use boneless thighs with chicken skin.
You can always use chicken wings, too, if you desire. Whatever you have handy at home.
What Is The Secret To A Crispy Coating?
The most important ingredient to crispy pieces of chicken is potato starch!
Coating your Asian fried chicken with potato starch makes all the difference in making the crispiest fried pieces of chicken!
It is night and day compared to using plain old all purpose flour for battered chicken!
Potato starch has a bit more grit and, when deep-fried, creates little balls of crunchiness. It is lighter yet crispier and crunchier! Follow this easy tip and I guarantee it is the best recipe for a crunchy crust! Potato starch is an excellent egg substitute for frying chicken too!
Ingredients and Substitutes
- Chicken thighs
- Soju or Shaoxing Wine
- Ground White Pepper
Flour Mixture
- Curry Powder
- Garlic Powder
- Paprika Powder
- Potato Starch or Corn Starch
- Onion Powder (optional)
- Egg
- Vegetable Oil
- Brioche Buns or Sesame Seed Burger Buns
Padak Vinaigrette Sauce
- Garlic
- Light Soy Sauce
- Dijon Mustard
- Mirin
- Rice Vinegar or White Vinegar
- Sugar
- Sesame Oil
Spicy Gochujang Mayo
- Kewpie Mayo
- Gochujang Korean Chili Paste
- Lemon Juice
- Kosher Salt to taste
- Black Pepper to taste
- Cayenne Pepper (optional)
Optional
- Iceberg Lettuce
- Romaine Lettuce
Most dry goods ingredients, tools and supplies can be purchased at your local Asian grocery store or online at my Amazon Store. I have linked the products for your convenience!
Instructions
How To Double Fry Chicken
Cut boneless chicken thighs into bite-size strips.
Marinade Ingredients: 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, prepare the Korean crispy fried chicken batter. Add the dry batter (potato starch, curry powder, garlic powder, cayenne, paprika, pepper and salt.) Mix well.
Add in chicken thigh pieces to the seasoned flour mixture and evenly coat the chicken.
Combine flour with an egg to the same mixing bowl. 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.
First Fry:
Fry the chicken in the deep fryer for 5 minutes. Work in small batches and do not overcrowd.
Remove from the KFC deep fryer and rest the crispy chicken on a wire rack or kitchen paper for 5 minutes.
Second Fry:
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 for your crispy chicken sandwich.
Air Fryer Fried Chicken Method
If you do not like deep frying at home, you can also make Air Fryer Korean chicken instead of double frying, air fry the chicken the first time at 375F for 10 minutes.
Flip the air fryer Korean fried chicken dish at 400F the second time for 410 minutes or until the chicken reaches 165F.
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!
Learn how to make Korean Green Onion Salad 파절이 파무침.
How To Make Padak Vinaigrette Sauce
Mix all the fried chicken 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 Burger Sauce
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). In a small bowl, combine Korean gochujang paste, kewpie mayo, lemon juice, salt and pepper.
Pro Tip: If you use regular mayo and not Kewpie, I recommend adding ½ teaspoon of lemon juice to brighten the spicy mayo up!
Assembly Padak Korean Fried Chicken Burger
Toast your burger bun on a large frying pan with butter or hot oil.
Add a generous layer of Spicy Mayo to both the top and the bottom of the toasted buns.
Add your double-fry chicken tenders to the bottom burger bun.
Pile on a heaping mound of thinly sliced green onion Pamuchim.
Drizzle with Padak Vinaigrette Sauce.
Cover with the fried chicken sandwich with the top burger bun.
Serve with pickle slice, french fries, or sweet potato fries
The best way to enjoy these delicious burgers is to sink your teeth into this famous fried chicken crunchy burgers! This homemade version of is sooo delicious, it's better than fast food restaurants!
What To Serve with Korean Fried Chicken?
- Korean Green Onion Salad 파절이 파무침
- Jolly Pong Crush 퐁크러쉬
- Squid Game Honeycomb Candy Dalgona Recipe 달고나
- Dalgona Whipped Coffee
Did you make this crispy chicken burgers recipe? I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.
PrintThe Padak Korean Fried Chicken Burger 파닭
One of my favourite Korean Fried Chicken (KFC) recipes is the 파닭 Padak Fried Chicken loaded with crispy pieces of chicken, green onions and a zippy garlic dressing. This Double-Fry Padak Korean Fried Chicken Burger is hands down the best cult favourite Asian burger recipe! Unlike the American fried chicken comfort food, traditional Korean fried chicken does not use buttermilk marinade!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 Burgers 1x
- Category: Main Dishes
- Method: Deep Fry
- Cuisine: Korean
Ingredients
Double Fry Korean Fried Chicken
- 4 chicken thighs, thinly sliced strips
- ¼ cup soju or Shaoxing wine
- ½ tsp curry powder
- ½ tsp teaspoon garlic powder
- ½ tsp cayenne pepper powder
- ½ tsp paprika powder
- 2 cup potato starch or corn starch
- ½ 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
- ½ tbsp sesame oil
Spicy Gochujang Mayonnaise
- ¼ C Kewpie Mayonnaise
- 1 tsp gochujang Korean chilli paste
- ½ tsp lemon juice
- dash of salt and pepper
Other
- 4 Burger Brioche 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 ½ 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.
Nutrition
- Serving Size: 4 burgers
- Calories: 649
- Sugar: 9.2 g
- Sodium: 1344.9 mg
- Fat: 10.7 g
- Carbohydrates: 100.6 g
- Protein: 34.2 g
- Cholesterol: 188.2 mg
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More Air Fryer Recipes
- Air Fryer BBQ Pork Char Siu 氣炸鍋蜜汁叉燒
- Easy Air Fryer Zucchini (Lemon Pepper)
- Easy Air Fryer Potsticker from Frozen 氣炸鍋餃子鍋貼
- Air Fryer Salt and Pepper Tofu 氣炸鍋椒鹽豆腐
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Natalie says
That looks delicious. I just added your recipe to give it a try. Thanks!
Swathi says
Fried chicken burger looks yum, great meal.
Agnieszka says
This fried chicken sandwich is amazing! Better than KFC for sure, haha!
Pam says
Better than what I can get at a restaurant!
Nora says
So yummy! Thank you for the delicious recipe!
Ramona says
Truly delicious recipe - my family and guest really enjoyed every bite. I will need to make it again soon as they asked for seconds but sadly there was none left.
Nancy says
next time you can double batch this bad boy! 🙂
Amanda says
This burger looks so delicious! I love that mayo!
Alexandra says
Can never resist a delicious burger, and this is amazing!
Marcellina says
Can't wait to make this for my family! They're going to love that crispy fried chicken!
Addie says
This chicken is so flavorful!
Linda says
This is comfort food in every bite. So good and delicious
Freya says
Looks so delicious, and a perfect chilled Christmas meal!
Amy Roskelley says
This burger is so great with chicken!
Jeannie says
love how crispy and flavorful this chicken is, will be making again
Alexandra says
So tasty! Can never resist a good burger.
Jerika says
I can't wait to try this Padak Korean Fried Chicken Burger this Holiday season. I'm sure my family will enjoy this. Thanks and Merry Christmas!:)
Oscar says
This fried chicken burger looks so good, can't wait to make this.
Kris says
Great recipe!
Terri Gilson says
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!
Nancy says
yes I"m all about the crunchy crispy skin batter!
Sadia Malik says
this is delicious and easy to make
Nancy says
it totally is!
amyg says
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!
Nancy says
perfect weekend patio party or on the go meal!
Bernice says
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.
Nancy says
Bernice!! Wouldn't that be a wonderful super powers to have? Hope you try it sometime!
Vanessa says
These pictures made me drool! Now that is one delicious fried chicken burger! Pinning to enjoy this summer on the deck.
Nancy says
Thanks Vanessa!! I'm coming over and I think beer would go wonderfully with it!