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Crispy, spice-marinated fried chicken is tucked into a soft toasted bao bun with kimchi cabbage and a creamy sweet potato gochujang mayo. This bold street food–inspired burger delivers heat, crunch, and vibrant acidity in a playful, globally influenced twist on comfort food.

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Ingredients

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Fried Chicken & Marinade

Fried Chicken Coating

  • Plain flour 600.0 g
  • Cornflour 120.0 g
  • Salt 2.0 pc
  • Black Pepper 4.0 tsp
  • Paprika, smoked 4.0 tsp
  • Garlic powder 2.0 tsp
  • Onion Powder 2.0 tsp
  • Dried oregano 2.0 tsp
  • Cayenne pepper 1.0 tsp

Bao Buns & Fillings (Sweet Potato Mayonnaise, Kimchi Cabbage)

Colourful Carrot Salad

  • colorful carrots (yellow, orange, purple) 1000.0 g
  • orange juice + zest of one orange 100.0 ml
  • White wine vinegar 20.0 ml
  • Olive oil 40.0 ml
  • Honey 15.0 g
  • Salt 10.0 g
  • pepper 2.0 g
  • fresh herbs (chervil, parsley) Shape 20.0 g

Bread Base

  • 10 slices rustic bread or brioche (approx. 60–80 g each)
  • Optional: 20 ml oil for toasting
Created By:
No Chef Image

THAIS GIMENEZ AND EVERT VERMANDEL

 Executive Chefs

Crispy, spice-marinated fried chicken is tucked into a soft toasted bao bun with kimchi cabbage and a creamy sweet potato gochujang mayo. This bold street food–inspired burger delivers heat, crunch, and vibrant acidity in a playful, globally influenced twist on comfort food.

...

Preparation

  1. Fried Chicken & Marinade

    • Whisk all the marinade ingredients together.
    • Add chicken, coat well, cover and refrigerate 4-24 hours.
    A splash of pickle brine in the marinade adds tang (Nashville-style).

  2. Fried Chicken Coating

    • Combine all ingredients for fried chicken coating - plain flour, cornflour, salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, cayenne.
    • Remove chicken from marinade (leave a light coating). Dredge in seasoned flour, pressing to create “craggly” bits.
    • For extra crispy, double dredge: dip back into marinade and again into seasoned flour.
    • Heat oil to 170–175°C. Fry in batches without overcrowding.

    Add 1 tbsp baking powder to the flour for extra lift and crackle. 
    Rest coated chicken 10 minutes before frying to help crust adhere. 
    Hold finished chicken on a rack at 75°C for up to 20 minutes for service. 

  3. Bao Buns & Fillings (Sweet Potato Mayonnaise, Kimchi Cabbage)

    • Shred the red cabbage and mix with the kimchi.
    • Cook the sweet potato until soft.
    • When cool, blend with gochujang, rie vinegar, honey, Hellmann’s Professional Mayonnaise, Knorr Blue Dragon Sweet Chilli Dipping Sauce, Knorr Intense Umami Flavours. 
    • When smooth chill the mixture in the fridge until needed for assembly. 
    • Toast the bao buns lightly on the flat side until golden. 
    • Spread each half generously with sweet potato mayonnaise. 
    • Spoon the kimchi and red cabbage mixture on the bottom & top with the fried chicken. 
    • Top with the Bao bun top and serve sprinkled with toasted sesame seeds.  

  4. Colourful Carrot Salad

  5. Bread Base

Created By:
No Chef Image

THAIS GIMENEZ AND EVERT VERMANDEL

 Executive Chefs
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