Cheese Stuffed Korean Fried Chicken

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If you like your fried chicken burgers with insane levels of crunch and a delicious spicy sauce, this one is for you.


  1. Butterfly a chicken breast and bash out with a rolling pin to flatten. Place a piece of cheese on one half then fold over, then bash the edges with a rolling pin to seal them. Put in a bowl and cover in buttermilk and sriracha. Combine, then leave to marinade in the fridge overnight ideally, but for at least 4 hours.
  2. Heat a small saucepan on a low heat. Add the sugar, rice wine vinegar, ketchup, sriracha, gochujang, garlic, ginger, soy sauce and sesame oil and bring to a boil, whisking to combine. Set aside and keep warm.
  3. Combine the sliced carrot, red cabbage, white cabbage, spring onions, mayonnaise, rice vinegar and sesame oil in a bowl.
  4. Combine the plain flour, potato starch, rice flour, baking powder, salt and white pepper in a bowl. Shake the chicken dry of the buttermilk then toss in the dry ingredients. Remove from the dredge and leave for 10 mins to hydrate.
  5. Fill a large pan a third of the way with vegetable oil and heat it to 170C/340F. Carefully pop in the chicken a few pieces at a time and fry for about 7 mins until they are crisp and golden and cooked through.
  6. Toss the chicken in the sauce and sprinkle with sesame seeds.
  7. Cut your buns in half and top with a piece of chicken and a spoon of slaw. Serve!