A Korean-sauce chicken burger takes 4 steps: marinate 150 g of chicken thigh, coat it in crispy frying flour and fry until cooked, toss it in about 20–25 g of chicken glazing sauce while the chicken is still hot, then sandwich it in a butter-toasted bun with iceberg lettuce and mayonnaise. This recipe uses a ready-made chicken glazing sauce, so you don't need to mix sauce yourself every day. It suits shops that want to add a menu item using the fryer they already have.
What ingredients do you need for 1 Korean-sauce chicken burger?
The ingredients below are for 1 burger. If you make several at a time, multiply by the number you need.
| Ingredients | Amount per burger |
|---|---|
| Boneless chicken thigh (about 1.5 cm thick) | 150 g |
| Salt | 1/4 teaspoon |
| Ground pepper | 1/8 tsp |
| Crispy frying flour | About 40 g |
| Egg (beaten) | 1/2 egg |
| Chicken Coating Sauce | About 20–25 g |
| Burger bun | 1 bun |
| Butter | 1 teaspoon |
| Iceberg lettuce | 1–2 leaves |
| Mayonnaise | 1 tablespoon |
| Vegetable oil for frying | Enough to cover the chicken |
Prep time is about 15 minutes (not including marinating) and frying time is about 6–8 minutes per piece. If you want our batter mix, usePure Chon Korean-Style Fried Chicken Batter Mix 800 g .
What equipment do you need?
- Electric deep fryer or deep pan, with an oil thermometer
- Flat pan for toasting buns
- Cooling rack and tongs for the chicken
- Mixing bowl for tossing in sauce
- Burger boxes (if selling for delivery)
What are the steps to make a Korean-sauce chicken burger?
- Marinate the chicken: Cut the chicken thigh slightly larger than the bun (the chicken shrinks when fried). Sprinkle salt and pepper evenly and let rest for 10–15 minutes.
- Coat in flour twice: Toss the chicken in crispy frying flour for the first coat, dip in egg, then coat in flour again. Press so the flour sticks to the surface and tap off the excess.
- Fry: Heat the oil to about 170–175°C. Fry the chicken for 6–8 minutes, flipping halfway, until the outside is golden and crisp and the thickest part is cooked through with no pink juices. Remove and rest on a rack for 1–2 minutes.
- Toast the bun: While the chicken rests, split the bun in half, butter the insides and toast on a pan over low heat until golden.
- Toss in sauce: Put the still-hot chicken in a bowl, add 20–25 g of chicken glazing sauce and toss gently until the sauce coats the whole piece.
- Assemble: Place the bottom bun, spread a thin layer of mayonnaise, add iceberg lettuce patted dry, add the chicken, then top with the upper bun. Serve or box immediately.
Which chicken glazing sauce flavor should you use, and how many grams per burger?
For a sweet-spicy Korean-style flavor, useKorean Chili Chicken Glazing Sauce 1,000 g For other flavors such as barbecue, garlic, sweet honey or red hot, seeChicken Glazing Sauce Category
The usage rate on the product page is 1 bag of sauce per 6 kg of chicken. At 150 g of chicken per burger, that works out to about 25 g of sauce per burger for the 1,000 g bag and about 20 g per burger for the 800 g bag. If customers like more sauce, add a little at a time, because too much sauce makes the bun soggy quickly.
How do you calculate the cost per Korean-sauce chicken burger?
Cost per burger is based on the price your shop actually pays, divided by the total pack quantity, then multiplied by the amount used per burger. Ingredient prices vary by supplier and season, so this article does not give fixed prices. Fill in your shop's own prices using this table.
| Item | Amount per burger | How to calculate cost per burger |
|---|---|---|
| Boneless chicken thigh | 150 g | Price per kg × 0.15 |
| Chicken Coating Sauce | 20–25 g | Price per bag ÷ 40 (6 kg chicken ÷ 150 g = about 40 burgers per bag) |
| Crispy frying flour + egg | 40 g flour + 1/2 egg | Flour price per gram × 40 + egg price ÷ 2 |
| Bun + butter | 1 bun + 1 tsp | Price per pack ÷ number of buns + approximate butter cost |
| Iceberg lettuce + mayonnaise | 1–2 leaves + 1 tbsp | Unit price ÷ number of burgers it makes |
| Frying oil | Actual usage | Oil cost per change ÷ number of pieces fried in that cycle |
| Box and bag | 1 set | Price per pack ÷ number of pieces |
The total of all rows is the ingredient and packaging cost per burger. It does not include labor, gas or electricity, rent, or delivery app commission. Before setting a selling price, add these costs as well, rather than pricing on ingredient cost alone.
What problems do shops often run into when selling Korean-sauce chicken burgers?
Common problems are soggy buns, chicken losing its crispness during delivery, and sauce dripping onto the box. All of these can be fixed during prep.
- Soggy bun: Always toast the bun with butter first, pat the iceberg lettuce dry, and place the lettuce between the bottom bun and the chicken.
- Chicken loses crispness: Rest the chicken on a rack before tossing it in sauce, and toss in sauce only when assembling, not ahead of time. See more atSauced fried chicken loses its crunch: how to fix it
- Sauce drips onto the box: Use the set amount of sauce per burger, and toss in a bowl instead of pouring it over the chicken.
- Thick chicken not cooked through: Pound or butterfly the thigh to an even thickness of about 1.5 cm, and control the oil temperature so it does not get too hot and burn the outside before the inside is cooked.
What else do you need to prepare for delivery?
Korean-sauce chicken burgers sold for delivery should go in paper boxes with steam vents, so hot steam does not soften the coating. Photograph the menu item so the sauce glaze on the chicken is clearly visible. For planning a shop, equipment, and choosing other Korean fried chicken menu items, read more atOpening a Korean fried chicken shop
Frequently Asked Questions
How many burgers can 1 bag of chicken glazing sauce make?
About 40 burgers when using 150 g of chicken per burger, because 1 bag of sauce is used for 6 kg of chicken.
How should you store chicken glazing sauce after opening the bag?
Unopened bags can be stored at room temperature. Once opened, seal the bag and keep it in the refrigerator. Use by the date printed on the back of the pack.
Can you prepare the chicken in advance?
You can marinate the chicken and refrigerate it in advance, but coat, fry and toss in sauce when the order comes in, so the chicken is still crispy when it reaches the customer.
Does this recipe contain ingredients people with food allergies should watch out for?
This recipe uses egg, butter and mayonnaise, and crispy frying flour generally contains wheat flour. Check the label of each ingredient. For allergen information on each chicken glazing sauce flavor, contact LINE @purefoods
Summary
A Korean-sauce chicken burger uses 150 g of chicken thigh, coated in flour twice, fried at about 170–175°C, then tossed in 20–25 g of chicken glazing sauce before going into a butter-toasted bun. Shops that need chicken glazing sauce in bag sizes for commercial use can ask about flavors and ordering at LINE @purefoods
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