Korean fried chicken burgers
- Preparation and cooking time
- More effort
- Makes 4
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
For the chicken
For the sauce
For the kimchi-style slaw
- 1 Little Gem lettuce , divided into leaves
- 4 brioche or sesame seed burger buns , split and lightly toasted
- 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.
BUYING CHILLI PASTE
Korean chilli paste (gochujang) is a spicy, dark red paste with a rich, slightly sweet flavour. It’s perfect for marinating chicken and pork, and can be added to vegetables, raw salads and soups. You can buy it from souschef.co.uk or specialist Asian supermarkets.