Korean Fried Chicken Burger

Prep time


Cooking time




  • 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


  • 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.