Fried chicken and kimchi burger with croquettes

A tantalising fusion of Korean and Western flavours with crispy, spicy deep-fried chicken burger. Nestled in a soft bun with zesty kimchi and cooling cucumber, this dish is elevated by cheesy kimchi croquettes and a vibrant yuzu miso mayo dip, creating a symphony of textures and tastes.

This deep-fried chicken burger with kimchi croquettes gets a Nutri-Score of D. While it contains some nutritious ingredients like kimchi (rich in probiotics and vitamins) and chicken (a good source of protein), the deep-frying method and high-fat content from cheese and mayonnaise contribute to its lower health score. The dish is also high in sodium due to soy sauce and miso paste.

Ingredients

For the chicken

• buttermilk 200ml/7fl oz
• kimchi juice 100ml/3½fl oz
• soy sauce 3 tbsp
• dried red chilli flakes 1 tbsp
• garlic cloves 4, crushed
• chicken breast 2, skin removed and slightly flattened

For the batter

• plain flour 25g/1oz
• cornflour 25g/1oz
• free-range eggs 2, beaten
• panko breadcrumbs 50g/1¾oz
• sesame seeds 50g/1¾oz

For the burger sauce

• japanese mayonnaise 5 tbsp
• yuzu juice 1 tbsp
• fresh coriander 2 tbsp, finely chopped

For the burger bun

• kimchi 3 tbsp, drained and chopped
• cucumber ¼, thinly sliced
• little gem lettuce 1, leaves separated
• burger bun 2, split

For the croquettes

• unsalted butter 25g/1oz
• plain flour 90g/3¼oz
• warm whole milk 250ml/9fl oz
• mature cheddar 50g/1¾oz, grated
• mozzarella 50g/1¾oz, grated
• light soy sauce 2 tsp
• rice vinegar 3 tsp
• kimchi 150g/5½oz, roughly chopped
• free-range eggs 3, beaten
• panko breadcrumbs 100g/3½oz
• sesame seeds 3 tbsp (ideally mixture of black and white)
• gochugaru 2 tbsp (Korean chilli flakes)

For the croquette dip

• miso paste 2 tbsp
• japanese mayonnaise 4 tbsp
• yuzu juice 2 tbsp

Method

1. Begin with marinating the chicken. In a large bowl, combine the buttermilk, kimchi juice, soy sauce, dried red chilli flakes, and crushed garlic cloves. This marinade will infuse the chicken with a complex, spicy-tangy flavour profile. Add the flattened chicken breasts, ensuring they’re well-coated. Cover and refrigerate overnight, allowing the flavours to penetrate deeply into the meat.
2. Prepare the batter by mixing the plain flour, cornflour, beaten eggs, panko breadcrumbs, and sesame seeds in a large bowl. This combination will create a crispy, textured coating for the chicken. Remove the marinated chicken from the refrigerator and dip each piece into the batter, ensuring an even coat.
3. Heat your deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the battered chicken into the hot oil and fry for 6-8 minutes, depending on thickness. The exterior should be golden brown and crispy, while the interior remains juicy. Once cooked, transfer to kitchen paper to drain excess oil.
4. For the burger sauce, combine Japanese mayonnaise, yuzu juice, and finely chopped fresh coriander in a bowl. This zesty, herbal sauce will complement the spicy chicken perfectly.
5. To assemble the burger, layer the crispy chicken, chopped kimchi, cucumber slices, and Little Gem lettuce leaves onto the split burger bun. Top with a generous dollop of the yuzu-coriander sauce.
6. Now, let’s make the kimchi croquettes. In a medium saucepan over medium heat, melt the unsalted butter. Add the flour and cook for 1-2 minutes, stirring constantly to create a roux. Gradually whisk in the warm milk until you have a thick, smooth béchamel sauce. Remove from heat and stir in the grated cheddar, mozzarella, soy sauce, rice vinegar, and chopped kimchi. Allow this mixture to cool completely.
7. Once cooled, shape the cheese and kimchi mixture into small croquettes. Prepare three shallow bowls: one with beaten eggs, another with panko breadcrumbs mixed with sesame seeds and gochugaru. Dip each croquette first in the egg, then coat thoroughly with the seasoned breadcrumbs.
8. Heat the deep fat fryer again to 180C. Carefully fry the croquettes for 2-3 minutes until golden brown and crispy. Remove and drain on kitchen paper.
9. For the croquette dip, mix miso paste, Japanese mayonnaise, and yuzu juice in a bowl until smooth. This umami-rich dip will perfectly complement the cheesy, spicy croquettes.
10. To serve, place the assembled burger on a plate. Arrange the crispy kimchi croquettes alongside and serve with a generous portion of the miso-yuzu dip. This dish offers a delightful fusion of Korean and Western flavours, combining the crunch of fried chicken with the tangy spice of kimchi and the creamy indulgence of cheese-filled croquettes.

Suggested Wine Pairing

Majestic: Villa Maria Private Bin Marlborough Riesling

This off-dry New Zealand Riesling is an excellent companion to the spicy Korean-inspired chicken burger. Its crisp acidity and subtle sweetness balance the heat from the kimchi and chilli flakes, while its citrus and stone fruit notes complement the yuzu in the sauce. The wine’s refreshing character helps cleanse the palate between bites of the rich, deep-fried elements of the dish.

Tesco: Finest Premier Cru Chablis

A crisp, unoaked Chablis offers a delightful contrast to the bold flavours of this dish. Its mineral-driven profile and zesty citrus notes cut through the richness of the deep-fried chicken and cheesy croquettes. The wine’s subtle complexity doesn’t overpower the nuanced flavours of the kimchi and yuzu, making it a sophisticated choice for this fusion meal.

Sainsbury’s: Taste the Difference Alsace Gewürztraminer

This aromatic white wine from Alsace is a perfect match for the spicy, umami-rich flavours of the Korean-inspired burger. Its lychee and rose petal notes provide a fragrant counterpoint to the kimchi, while its slight sweetness tempers the heat from the chilli flakes. The wine’s full body stands up well to the substantial textures of the crispy chicken and croquettes, creating a harmonious pairing.

What can you serve with this

1. Asian slaw: A crunchy coleslaw with a sesame-ginger dressing complements the burger’s textures and flavours.
2. Pickled daikon radish: Its tangy crunch offers a refreshing contrast to the rich, deep-fried elements of the meal.
3. Edamame beans: Lightly salted edamame provides a healthy, protein-rich side that balances the indulgent main dish.
4. Kimchi fries: For an extra kick, serve crispy fries topped with chopped kimchi and a drizzle of sriracha mayo.
5. Miso soup: A small bowl of miso soup can cleanse the palate and add a comforting element to the meal.

Nutri-score Health Check

This deep-fried chicken burger with kimchi croquettes recipe receives a Nutri-Score of D, indicating it is less healthy and should be consumed in moderation. Here’s a breakdown of the nutritional factors:

Positive factors include the presence of chicken, which is a good source of protein, and kimchi, which offers probiotics and vitamins. The vegetables (cucumber and lettuce) add some fibre and nutrients.

Negative factors significantly impact the score. The deep-frying method adds considerable fat and calories. The cheese in the croquettes and the mayonnaise-based sauces contribute saturated fats. The recipe is also high in sodium due to soy sauce, miso paste, and kimchi.

While the dish is flavourful and indulgent, its high calorie, fat, and sodium content result in a lower health score. It’s best enjoyed as an occasional treat rather than a regular meal in a balanced diet.

Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use chicken thighs instead of breast? Yes, chicken thighs can be used and may result in juicier meat, but cooking time might need to be adjusted.
• What can I substitute for kimchi if I can’t find it? While unique in flavour, you could use sauerkraut mixed with some chilli flakes as a substitute.
• Is there a gluten-free option for the batter? Yes, you can replace the plain flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
• Can I bake the chicken instead of deep-frying? While it won’t be as crispy, you can bake the chicken at 200°C (180°C fan) for about 25-30 minutes, turning halfway through.
• What is yuzu and can I substitute it? Yuzu is a citrus fruit. If unavailable, you can use a mixture of lemon and lime juice as a substitute.
• Can I make the croquettes ahead of time? You can prepare the croquettes up to the breading stage and refrigerate for up to 24 hours before frying.</li