Name: Korean fried chicken burgers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 4
Cuisine: Korean
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; 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 burgers

Korean fried chicken burgers

Chelsie Collins

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Makes 4

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 4.8 out of 5.74 ratingsRate

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Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per burger

kcal415
fat20g
saturates4g
carbs38g
sugars35g
fibre2g
protein19g
salt1.8g

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2015

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A star rating of 4.8 out of 5.74 ratings

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