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!

> 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!

Jump to:

• > In This Post: Everything You'll Need For KFC Padak Chicken Burger
• What is Padak Chicken?
• What Cut Of Chicken To Use?
• What Is The Secret To A Crispy Coating?
• Ingredients and Substitutes
• Instructions
• What To Serve with Korean Fried Chicken?
• The Padak Korean Fried Chicken Burger 파닭
• More Air Fryer Recipes

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.

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