• Prep Time 600 minutes
  • Cook Time 20 minutes
  • Serving For 5 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • Kimchi Mayo:
  • 120g kimchi
  • 200g mayonnaise
  • Garlic Soy Glaze:
  • 30g cooking oil
  • 30g garlic, chopped
  • 70g soy sauce
  • 60g honey
  • 15g white vinegar
  • 10g brown sugar
  • 10g sesame seed
  • Fried Chicken:
  • 1kg boneless chicken thigh
  • 6g salt
  • pepper, misc
  • 8g ginger, grated
  • 200g Anchor UHT Full Cream Milk
  • 120g frying flour
  • 120g frying flour (for dredging)
  • cooking oil, misc
  • Condiments (1 portion):
  • 1pc burger bun, toasted
  • 20pcs green salad
  • 2-3 slices of tomato
  • 30g nyonya acar
  • 50g Anchor Extra Stretch Mozzarella +


  1. To Prepare Kimchi Mayo:
  2. Mix everything together and blend with a hand blender. Keep in fridge until needed.
  3. To Prepare Garlic Soy Glaze:
  4. Heat a sauce pot on medium high heat, add cooking oil and garlic, sauté until fragrant.
  5. Add soy sauce, honey, white vinegar and brown sugar, let it boil for 5 minutes on medium heat. Set aside.
  6. To Prepare Fried Chicken:
  7. Mix all ingredients (1 to 6) allow to marinate for at least 30mins or overnight for better flavour.
  8. Prepare deep frying oil at 170C.
  9. Dredge the marinated chicken with frying flour and fry for 5-7mins. Remove from oil, place fried chicken on a rack, reheat oil to 180C.
  10. Once temperature has risen, re-fry chicken for 1-2mins, remove to rack to drip off excess oil. Coat with few tbsp of garlic soy glaze.
  11. To Assemble:
  12. Spread kimchi mayo on the burger bun heel. Add tomato slices, then Korean fried chicken.
  13. Melt Anchor Extra Stretch Mozzarella + on a pan or microwave, pour on chicken.
  14. Top it with nyonya acar then green salad, lastly the burger crown with some kimchi mayo. Enjoy!

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