Here’s how to make the iconic KFC and Peking Duk burger

A few months ago, KFC and Peking Duk joined forces for a tasty collaboration that made the Travis Scott and Macca’s crossover seem like a distant memory. 

The fast food faves teamed up with the electronic duo to create the cleverly-named The Peking Cluk Burger: it was packed with KFC’s Original Recipe chicken fillets but with cucumber, spring onion slaw, and hoisin glaze sauce added to give it a delicious Peking Duck pancake flavour.

Peking Duk headlined the KFC Feastival on Sydney’s Cockatoo Island in March, which until now was the only place fans could get their hands on The Peking Cluk Burger.

It was always going to be difficult to go back to a plain ol’ chicken burger though, which is why KFC and Peking Duk have decided to let go of the secrets to their tasty creation.

In the fast food chain’s Kentucky Fried Cookin’ series, Peking Duk and TikTok star Dimsimlim have shown how to make The Peking Cluk Burger from your very own kitchen.

And if you take up the challenge, you can tag @kfcaustralia, @dimslimlim and @pekingduk on social media. Unless your burger turns out bad of course. No one wants to see that.

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The Peking Cluk Burger Recipe

Serves: 2 Burgers

Prep Time: 10 minutes

Ingredients:

2 x KFC Original Recipe Fillets

2 x Soft White Bread Rolls

1 x Cup White Cabbage, Shredded

1 x Spring Onion, Chopped

½ x Cucumber, Sliced into Thin Strips

Hoisin Glaze:

90mL x Hoisin Sauce

1/8 tsp x Honey

30mL x Plum Sauce

1/8 tsp x Five-Spice Powder

80-100mL x 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 120c 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.

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