KFC unveils epic DIY cult recipe for 'Peking cluk' burger

Back in February, KFC unveiled a limited-edition 'Peking cluk' burger that would only be served at its KFC festival.

It was held on Sydney's Cockatoo Island in March, and you were only able to get your hands on the burger if you purchased tickets to the festival, where they were being handed out for free. Still, it was a $50 ticket to try that sensational burger.

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Now, due to its popularity, KFC has today revealed the full recipe for its take on a Peking duck burger, made with its classic chicken pieces — aka the Peking cluk, created by KFC YouTube recipe alum, restaurant owner and internet sensation Dimsimlim.

The team has shared a video of the full recipe, but the real fun is the fact it was created in collaboration with musicians Peking Duk, who headlined the KFC festival — and they're in the video too.

Check out the clip above to see the team of guys in action for a sticky and delicous looking cult burger.

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It seems KFC didn't want to deprive fans who couldn't make it to the Cockatoo Island festival of the flavours of the Peking cluk burger, so here's your chance to try it. The only catch is you'll need to make it yourself.

The sticky and sweet burger is made with KFC Original Recipe fillets dunked in a hoisin glaze, topped with finely shredded cabbage for added crunch and spring onion and cucumber slaw for freshness. The recipe is so simple, anyone can make it themselves at home.

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The recipe is the latest in the ongoing line-up of fun recipes from KFC's Kentucky Fried Cookin' series for YouTube. Past foodies' favourites have included sweet sensation Morgan Hipworth, chef and restaurateur Mitch Orr and reality cooking star and dessert bar sensation Reynold Poernomo.

The recipes are great fun to watch and certainly an excellent excuse to have some KFC, but take it next level.

KFC Peking Cluk Burger Recipe:

Ingredients:

• 2 KFC Original Recipe fillets
• 2 soft white bread rolls
• 1 cup white cabbage, shredded
• 1 spring onion, chopped
• ½ cucumber, sliced into thin strips

Hoisin Glaze:

• 90ml hoisin sauce
• 1/8 teaspoon honey
• 30ml plum sauce
• 1/8 teaspoon five-spice powder
• 80-100ml boiling water

Method:

• Slice the bread rolls into halves. In a medium bowl combine cabbage, spring onion and cucumber, then divide mixture in half and place on the bottom of each bread roll.
• In a wok, whisk together Hoisin sauce, plum sauce, honey, five-spice, and boiling water.
• Using tongs, dunk each KFC Original Recipe fillet into the sauce and place on top of the cabbage. Place the top of the bread roll on each fillet and serve.

Tips:

• Keep fillets warm by placing the KFC fillets box in a 120°C oven whilst preparing the Peking Cluk Burger.
• Adding the plum sauce and honey gives the glaze gloss and shine.
• Boiling water melts the plum sauce and honey whilst warming and thinning the sauce to produce a glaze.
• Any leftover glaze can be stored in the fridge for up to 2 weeks.