Food & Wine

It's cluckin' back! How to make your own iconic Peking Cluk burger at home

 It's cluckin' back! How to make your own iconic Peking Cluk burger at home

It's sticky, sweet, and packed with the flavour you expect from Peking duck pancakes… only in delicious burger form. 

From the mind of Dimsimlim and Peking Duk, the burger itself consists of KFC Original Recipe fillets dunked in a hoisin glaze made from – hoisin sauce, honey, plum sauce, and Chinese 5 spice, topped off with cabbage, spring onion, and cucumber slaw giving it that fresh crunchy texture. 

So, whether you’re craving KFC or Chinese food for dinner, now you can sort yourself the best of both worlds – and the best part? It’s so simple to replicate at home you’ll be marvelling at your own abilities in the kitchen.

Don’t forget to share your creations on social media and tag @kfcaustralia, @dimsimlim and @pekingduk. 

KFC Peking Cluk Burger Recipe:

Serves: 2 Burgers

Prep Time: 10 minutes



  • 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



  1. Slice the bread rolls into halves.

  2. In a medium bowl combine cabbage, spring onion and cucumber, then divide mixture in half and place on the bottom of each bread roll.

  3. In a wok, whisk together Hoisin sauce, plum sauce, honey, five-spice, and boiling water.

  4. Using tongs, dunk each KFC Original Recipe fillet into the sauce and place on top of the cabbage.

  5. Place the top of the bread roll on each fillet and serve.


  • 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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