Korean fried chicken burgers
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 4
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
Method
- STEP 1
Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- STEP 2
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
