The Story Behind the Burger
The double-frying technique comes from Korean fried chicken traditions, but its application to a burger was pioneered by David Chang at Momofuku.
The modern version gained fame at Fuku in NYC, but Seoul's No. 501 has perfected it, combining American sandwich aesthetics with Korean frying expertise.
Today, the best version is hotly contested between Howlin' Ray's in LA and Crack Shack in San Diego.
⏲️ Prep Time: 30 minutes
🔥 Cook Time: 15 minutes
🍽️ Servings: 2 burgers
📋 Difficulty: Advanced
Ingredients
For the Chicken:
- 2 chicken breasts (butterflied and halved)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Oil for frying
For the Slaw:
- 2 cups shredded cabbage
- ½ cup shredded carrots
- ¼ cup mayo
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
For the Spicy Mayo:
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon lime juice
- ¼ teaspoon garlic powder
Instructions
- Butterfly and halve chicken breasts, pound to ¼-inch.
- Soak in buttermilk (30 mins minimum).
- First fry at 350°F (175°C) for 3 minutes per side.
- Rest on rack (5 minutes).
- Second fry at 375°F (190°C) for 1-2 minutes until golden.
- Mix slaw ingredients, let sit 10 minutes.
- Combine spicy mayo ingredients.
- Stack on toasted buns with slaw and sauce.
Pro Tip from Andrej The Chef
"The rest between fries is non-negotiable. I discovered this technique while working in a Korean chicken joint - it allows the coating to set and create micro-bubbles that expand during the second fry. Skip this step, and you'll miss out on that earth-shattering crunch that makes this burger special."
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