Panda's Inventory

Korean Fried Chicken Burger

Prep Time: 25 minutes
Cooking Time: 20 minutes
Calories per serving:
 
burgers
  • Tofu
  • 1 block tofu
  • 1 tsp salt
  • 1 tsp ginger
  • black pepper
  • 80 g cornstarch
  • Sauce
  • 42 g gochujang
  • 1.5 tbsp ketchup
  • 1 tbsp mirin
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1/2 tbsp brown sugar
  • 2 cloves garlic
  • 1 tsp rice vinegar
  • Slaw
  • 125 g cabbage
  • 30 g mayonnaise
  • 20 g kimchi
  • 1 spring onion
  • 1 tsp ground shiitake mushrooms
  • 1 tsp lemon juice
  • Assembly
  • 2 brioche burger buns
  • 3 pickles
  1. Horizontally halve the tofu and grate the ginger. In a medium bowl, toss the tofu with the ginger, salt and pepper and refrigerate while preparing the rest.
  2. In a small saucepan, whisk together the gochujang, ketchup, soy sauce, mirin, honey and brown sugar and bring to a simmer. Simmer for 4-5 minutes. Meanwhile, grate the garlic.
  3. Take the sauce from the heat and stir in the garlic and rice vinegar. Set aside.
  4. Finely slice the cabbage, mince the kimchi and slice the spring onion. Combine with mayonnaise, lemon juice and shiitake powder.
  5. In a small saucepan, heat the oil to 175┬░C. Meanwhile, add the cornstarch to the tofu and toss until the tofu is evenly coated.
  6. In batches, fry the tofu for 4 minutes. Set aside to drain on a wire rack and increase the oil temperature to 190┬░C. Fry for another 4 minutes or until golden brown and allow to drain again.
  7. Toss the still hot tofu in the sauce until evenly coated.
  8. To assemble, toast the buns and slice the pickles lengthwise. Spread 1-2 tbsp slaw on the bun, add the tofu, then a few pickle slices and the top bun.
Prep Time: 25 minutes
Cooking Time: 20 minutes
Calories per serving:
 
burgers
  • Tofu
  • 1 block tofu
  • 1 tsp salt
  • 1 tsp ginger
  • black pepper
  • 80 g cornstarch
  • Sauce
  • 42 g gochujang
  • 1.5 tbsp ketchup
  • 1 tbsp mirin
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1/2 tbsp brown sugar
  • 2 cloves garlic
  • 1 tsp rice vinegar
  • Slaw
  • 125 g cabbage
  • 30 g mayonnaise
  • 20 g kimchi
  • 1 spring onion
  • 1 tsp ground shiitake mushrooms
  • 1 tsp lemon juice
  • Assembly
  • 2 brioche burger buns
  • 3 pickles
  1. Horizontally halve the tofu and grate the ginger. In a medium bowl, toss the tofu with the ginger, salt and pepper and refrigerate while preparing the rest.
  2. In a small saucepan, whisk together the gochujang, ketchup, soy sauce, mirin, honey and brown sugar and bring to a simmer. Simmer for 4-5 minutes. Meanwhile, grate the garlic.
  3. Take the sauce from the heat and stir in the garlic and rice vinegar. Set aside.
  4. Finely slice the cabbage, mince the kimchi and slice the spring onion. Combine with mayonnaise, lemon juice and shiitake powder.
  5. In a small saucepan, heat the oil to 175┬░C. Meanwhile, add the cornstarch to the tofu and toss until the tofu is evenly coated.
  6. In batches, fry the tofu for 4 minutes. Set aside to drain on a wire rack and increase the oil temperature to 190┬░C. Fry for another 4 minutes or until golden brown and allow to drain again.
  7. Toss the still hot tofu in the sauce until evenly coated.
  8. To assemble, toast the buns and slice the pickles lengthwise. Spread 1-2 tbsp slaw on the bun, add the tofu, then a few pickle slices and the top bun.