Name: Korean Fried Chicken Burger
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 skinless boneless chicken thighs fillets; large piece of ginger , finely grated; 100g cornflour; vegetable oil , for frying; 6 tbsp dark brown sugar; 2 tbsp Korean chilli paste (gochujang) – see tip; 2 tbsp soy sauce; 2 large garlic cloves , crushed; small piece ginger , grated; 2 tsp sesame oil; For the kimchi-style slaw; ½ white cabbage , finely sliced; 1 mooli , shredded into thin strips; 4 spring onions , finely sliced; small piece ginger , grated; 1 tsp golden caster sugar; 1 garlic clove , crushed; 2 tbsp mayonnaise; pinch of hot chilli powder; 1 Little Gem lettuce , divided into leaves; 4 brioche or sesame seed burger buns , split and lightly toasted

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Korean Fried Chicken Burger

Prep time

minutes

Cooking time

minutes

Ingredients

For the chicken
4 skinless boneless chicken thighs fillets
large piece of ginger , finely grated
100g cornflour
vegetable oil , for frying
For the sauce
6 tbsp dark brown sugar
2 tbsp Korean chilli paste (gochujang) – see tip
2 tbsp soy sauce
2 large garlic cloves , crushed
small piece ginger , grated
2 tsp sesame oil
For the kimchi-style slaw
½ white cabbage , finely sliced
1 mooli , shredded into thin strips
4 spring onions , finely sliced
small piece ginger , grated
1 tsp golden caster sugar
1 garlic clove , crushed
2 tbsp mayonnaise
pinch of hot chilli powder
To serve
1 Little Gem lettuce , divided into leaves
4 brioche or sesame seed burger buns , split and lightly toasted

Directions

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.