Crispy Kimchi Chicken Burger

Crispy Chicken Burgers with Homemade Kimchi Slaw

If you're looking for the ultimate crispy chicken burger recipe, this one is hard to beat. I first tried a burger like this for my sister's 18th birthday (over eight years ago now!), and it's been a regular in our house ever since. It's one of those recipes that everyone asks for again and again.

Juicy chicken thighs are marinated in garlic, sriracha, and sesame oil before being coated in crunchy panko breadcrumbs. They're served in a toasted burger bun with a creamy, tangy kimchi slaw that adds the perfect balance of spice, freshness, and crunch. While you can shallow fry the chicken, I usually finish mine in the air fryer for a lighter, extra-crispy result.

Whether you're cooking for a weekend dinner, a summer barbecue, or simply craving a homemade takeaway-style burger, this recipe is guaranteed to impress.

Crispy Kimchi Chicken Burgers

Serves: 4

Ingredients

For the Kimchi Slaw

• 100g kimchi (we love Jongga)
• 100g mayonnaise
• ½ small white cabbage, finely shredded
• 1 thinly sliced small red onion
• 2 large carrots, grated

For the Crispy Chicken

• 4 boneless, skinless chicken thighs
• 1 garlic clove, grated
• 1 egg
• 2 tbsp sriracha
• 1 tsp sea salt
• 1 tsp sesame oil
• 100g panko breadcrumbs
• Oil, for frying or air frying

To Serve

• 4 burger buns, toasted
• Lettuce of your choice
• Cheese slices (optional)

How to Make the Kimchi Slaw

Blend the kimchi and mayonnaise together until smooth. Transfer to a large bowl and stir through the shredded cabbage, sliced red onion, and grated carrots until everything is well coated.

Pop the slaw into the fridge while you prepare the chicken. This gives the flavours time to develop and makes it even tastier.

How to Make Crispy Chicken Burgers

In a large bowl, combine the chicken thighs with the grated garlic, egg, sriracha, salt, and sesame oil. Mix well so every piece is evenly coated.

Leave to marinate for at least 20 minutes, although a few hours or overnight in the fridge will give the chicken even more flavour.

Spread half of the panko breadcrumbs onto a plate. Lay each marinated chicken thigh on top, then sprinkle over the remaining breadcrumbs, gently pressing them into the chicken to create an even coating.

Heat a drizzle of oil in a large frying pan over a medium heat. Once hot, fry the chicken for 2–3 minutes on each side until lightly golden.

Transfer the chicken to an air fryer basket or onto a wire rack set over a baking tray. Cook at 200°C for around 20 minutes, or until the chicken is cooked through, crispy on the outside, and reaches an internal temperature of 75°C.

Assemble Your Burger

Toast the burger buns until lightly golden.

Layer the bottom bun with crisp lettuce, followed by a generous spoonful of the kimchi slaw. Add the crispy chicken, top with a slice of cheese if you're using it, then finish with the top bun.

Serve immediately with fries, sweet potato wedges, or extra kimchi on the side.

Top Tips

• Marinate the chicken overnight for the best flavour.
• Chicken thighs stay much juicier than chicken breast, making them ideal for burgers.
• Air frying after pan-frying gives the coating an incredible crunch while keeping the chicken tender.
• The kimchi slaw can be made a day ahead, making this recipe perfect for entertaining.