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Prep Time
2 hrs.
Cook Time
12 mins.
Servings
2
Difficulty
Moderate
Ingredients
Patty and Seasoning
4 pcs Boneless Chicken Thighs, skin on
1 tsp Bibimbud Kimchi Sauce
1 tsp Gochugaru
1 tsp Maple Syrup
1/2 tsp Sesame Oil
Salt and Pepper to taste
Marinade
2 tbsp Bibimbud Kimchi Sauce
1 tbsp Oyster Sauce
1 tsp Sesame Oil
Salt & Pepper to taste
Seasoned Flour
1 cup Flour
1 tsp Gochugaru (Korean Red Pepper Flakes)
Salt & Pepper
Assembly
1 pc Korean Cucumber, sliced thinly
1 pc Radish, grated
Lettuce Leaves washed & drained,
Tomatoes, sliced
Mayonnaise
Oil for frying
Brioche Buns
Directions
Marinate chicken thighs for 2 hours or overnight inside the ref.
Dredge lightly in seasoned flour.
Fry over medium heat for about 3-4 minutes per side.
Slice cucumber and mix it with salt. Wash then squeeze lightly to remove excess moisture.
Season with Bibimbud kimchi sauce, maple syrup, sesame oil, salt & pepper. Mix well. Set aside.
Grate radish and add salt. Mix then wash. Squeeze to remove excess water. Season with Bibimbud kimchi sauce, gochugaru, & sesame oil. Mix well. Set aside.Wash lettuce leaves. Pat dry using a paper towel.
Slice tomatoes.Spread some mayonnaise on the brioche bun.
Layer with lettuce, cucumber, radish, fried chicken thigh, cucumber, tomatoes, lettuce, & mayo!