Introduction

Ever get that craving for a crispy, saucy Korean fried chicken burger, but then remember you’re trying to eat healthier? Trust me, I’ve been there. That’s exactly why this recipe is about to become your new obsession. It’s the perfect mashup of comfort food and feel-good fuel — juicy chicken, crunchy cornflake coating, spicy-sweet glaze, and a creamy slaw, all tucked into a soft brioche bun. And the best part? It’s high in protein and lower in calories than the fast food version!

You don’t have to give up your favorite foods to stay on track. With this burger, you get all the flavor and satisfaction of a cheat meal — without actually cheating. Let’s make it happen!

Why You’ll Love This Recipe

• Fast – Ready in under an hour, including prep
• Easy – Simple ingredients and no deep-frying
• Giftable – Make extra slaw and pickles for friends or meal prep
• Crowd-pleasing – Perfect for BBQs, game night, or Friday night cravings

Ingredients

For the Chicken Burgers

• 2 chicken breasts, halved into 4 pieces (about 200g each) – Go for lean and thick cuts
• Salt, paprika, garlic powder, chili powder – For a bold, smoky flavor base
• 4 brioche buns (I used Aldi’s – 159 calories each) – Soft, slightly sweet, perfect for contrast
• Sesame seeds – Just a sprinkle for that signature Korean finish

Breading Stations

• 1 egg, beaten – Helps the coating stick
• 120g crushed cornflakes (30g per burger) – Super crispy without deep frying
• Seasoning: paprika, garlic powder – Mix it right into the cornflakes

Creamy Slaw

• 1 cup chopped red cabbage – Crunchy and colorful
• 1 cup grated carrot – Sweet and fresh
• 15–20g light mayo – Just enough for creaminess without the extra calories
• Salt & black pepper – To taste

Pickled Cucumber

• Thinly sliced cucumber – I use a mandoline for extra thin slices
• 1 tbsp rice vinegar – Bright and tangy
• 2 tbsp light soy sauce (Lee Kum Kee) – Umami-rich, low sodium
• 1/2 tsp chili flakes – Optional, but highly recommended
• 1/2 tsp garlic powder – Flavor boost
• Sesame seeds – For texture and a nutty finish

Sticky Glaze

• 30–40g light soy sauce (Lee Kum Kee) – Base of the glaze
• 1–2 tbsp gochujang paste (Sun Hee) – Adjust heat to your liking
• 20g honey – Balances the spice with a bit of sweetness
• 10g sesame oil – Adds richness and depth

How to Make It

Start by flattening your chicken pieces. I lay a spatula on top and give it a few good taps with my palm until they’re even in thickness — this makes sure they cook evenly and stay juicy.

Season both sides with salt, paprika, garlic powder, and chili powder. Don’t be shy — this is your first layer of flavor!

Set up two bowls for breading: one with your beaten egg and one with crushed cornflakes mixed with paprika and garlic powder. Dip each piece of chicken into the egg, let the excess drip off, then press into the cornflake mix until fully coated.

Spray a baking tray or air fryer basket with oil and cook the chicken at 400°F (200°C) for about 15–20 minutes, flipping once. You’re aiming for golden, crunchy perfection.

While the chicken cooks, toss together your slaw ingredients — cabbage, carrot, mayo, and a pinch of salt and pepper. Let it chill in the fridge.

To make the pickled cucumber, combine sliced cucumber with rice vinegar, soy sauce, chili flakes, garlic powder, and sesame seeds in a bowl. Let it sit for at least 10 minutes.

For the sticky glaze, combine soy sauce, gochujang, honey, and sesame oil in a small pan. Heat gently on low — just a minute or two until it starts to bubble and thicken slightly. Don’t let it boil too long!

Toast your brioche buns, if you like, then assemble: slaw on the bottom, crispy chicken, glaze drizzled over, pickled cucumbers on top, and finish with the bun lid sprinkled with sesame seeds.

Substitutions & Additions

• Swap the brioche bun for lettuce wraps to lower the carbs
• Use Greek yogurt instead of mayo in the slaw for extra protein
• Add avocado slices for creaminess
• Try sriracha or kimchi if you want a flavor punch
• Not into spice? Use less gochujang and skip the chili flakes

Tips for Success

• Flatten the chicken evenly so it cooks all the way through
• Press the cornflake coating firmly to help it stick
• Let the slaw and pickles sit — the flavors get better over time
• Keep the glaze on low heat to avoid burning the honey
• Meal prep idea: Make extra slaw and pickles to keep on hand for wraps and bowls

How to Store It

If you’ve got leftovers (lucky you!), store the cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the coating crisp. The slaw and pickled cucumbers can be made ahead and stored separately in the fridge for 3–4 days. Just assemble fresh when you’re ready to eat!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Just adjust the cooking time a little since thighs may take a bit longer to cook through.

Can I make this recipe gluten-free?

Yes — use gluten-free cornflakes and make sure your soy sauce is also labeled gluten-free.

Is it spicy?

It can be! But you control the heat — reduce the gochujang and chili flakes for a milder version.

Can I freeze the chicken?

Yes, freeze the breaded and cooked chicken without the glaze. Reheat in the oven or air fryer and glaze just before serving.