Korean Fried Chicken Burger with Homemade Gluten-Free Burger Buns
If you are gluten-free like me and my two daughters then you are going to totally love this gluten-free Korean fried chicken and gluten-free homemade burger bun recipe!
- Feeds 4
For this recipe, the chicken and dough want making at least 24hrs before.
Korean Fried Chicken:
- 4 Boneless chicken thighs
- Buttermilk (buy or follow our instructions to make your own)
- 3 Eggs
- 2 Tbsp gluten-free gochujang
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2-4 Tbsp Korean Hot Sauce or Thanatos Korean Hot Sauce
- 2 Tbsp Korean chilli flakes
- Oil for frying
- 1 Cup gluten-free rice flour
- ½ Cup gluten-free tapioca flour
- ½ Cup gluten-free cornflour
- 1 Tsp gluten-free baking powder
- Salt & pepper seasoning
Gluten-Free Burger Buns:
- THE GODS Gluten-Free flour mix - 290g Gluten-free All-purpose Flour, 15g Xanthan gum, 250g Gluten-free Rice flour & 80g Gluten-free Tapioca flour.
- 1 Cup granulated sugar
- 1¾ Tsp baking powder
- 2 Tbsp plus 1½ tsp instant dried yeast
- 1 Tsp salt
- 300ml whole milk (non-dairy milk can be substituted)
- 169g unsalted butter, melted
- 2 large eggs
- Sesame seeds
- Shredded lettuce (wash & shred)
Instructions Fried Chicken Batter:
First make your buttermilk, if making it yourself, add 1 Tbsp white vinegar/lemon juice to 1 cup of milk and then gently stir and let it sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Now, pat your chicken thigh dry with paper towel and then simply pop it into the buttermilk mixture and leave in the fridge for at least 4 hours but personally 24hrs is best!
Instructions Gluten-Free Burger Buns:
Put all the dry ingredients in the bowl of a stand mixer using a whisk or the paddle attachment, you can even use a food processor with the dough attachment! With the mixer running on low, slowly add the milk, followed by the eggs and the butter.
Turn the mixer up to high and beat for about 5 minutes. The dough should be smooth and somewhat stretchy, it will not be like normal bread dough! If it is still too wet add more flour to the dough.
Remove the paddle attachment and scrape the dough together into a rough ball or mound using a spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume.
Chill for at least 4 hours, but preferably overnight.
Divide the dough in half and put one half to the side while working with the other half. Divide the dough into approximately 3-ounce sized portions and roll each portion into a tight ball.
Place on baking paper, spaced about 2 inches apart. Brush with an egg and milk wash over the top of the buns and add sesame seeds.
Cook for around 35-45 minutes, if you tap them they should sound a little shallow. Leave to rest for 20 minutes or until cooled.
Instructions Fried Korean Chicken:
Fill a deep pan or wok with oil and slowly heat to 190 C.
Next, mix 1 tbsp Korean chilli flakes, 1 cup gluten-free rice flour, ½ cup gluten-free tapioca flour, ½ cup gluten-free cornflour, 1 tsp gluten-free baking powder and season with salt & pepper.
Next, remove the chicken thigh from the buttermilk mixture and pop it in the flour mixture. With your hands work the flour mixture into the chicken. Get a tray and line with baking paper and pop the chicken onto the tray. Once done repeat the process, place chicken into buttermilk mixture and then into flour mixture, this will make your chicken real crispy!!!
Deep fry until cooked and golden brown (around 8 minutes) then dry off excess oil on paper towel.