Thigh Burger
The burger that built Mom’s Touch. A whole boneless chicken thigh, fried until craggy and crisp, stuffed into a bun with lettuce and sauce. Thigh meat stays juicy where a breast fillet dries out, and the piece is often bigger than the bun. In Korea it is the chicken burger people compare every other one to.
The story
Korean fried chicken has always preferred the thigh. Where American chains built their sandwiches on a breast fillet — leaner, uniform, easy to portion — Korean cooks kept the dark meat for its fat and its texture. Mom’s Touch, founded in Seoul in 1997, put a whole boneless thigh on a bun instead of a pressed patty, which is why the burger is lumpy and uneven and stays moist under the crust. It is the item that turned a small chicken chain into one of the biggest burger brands in the country.
What’s inside
Make it at home
There is no copycat of the Thigh Burger yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares chicken
McDonald's McChicken (Copycat) - Shares chicken
Meg’s Fuddruckers Chicken Sandwich - Shares chicken
KFC Gravy Burger (Copycat) - Shares chicken
McDonald's McArabia (Copycat)
Similar burgers at other chains
Built around the same things as the Thigh Burger.- Hesburger · chicken
Chicken Burger - Vkusno i Tochka · chicken
Chicken Premier - Wallace · chicken
Secret-Recipe Grilled Chicken Thigh Burger - FEBO · chicken
Kipburger
More from Mom's Touch
About Mom's Touch
Mom’s Touch was founded in Seoul in 1997 around a simple promise in its name: food made the way a mother would make it for her family. That means no trans fats and no MSG, and a menu built on fried chicken and chicken burgers rather than beef.
More than 1,400 stores in South Korea, plus branches in Japan, Thailand and Mongolia.
Not affiliated with Mom's Touch. Trademarks belong to their owners.