Korean fried chicken burgers

Korean fried chicken burgers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

Nutrition: per burger
NutrientUnit
kcal415
fat20g
saturates4g
carbs38g
sugars35g
fibre2g
protein19g
salt1.8g
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Ingredients

For the chicken

For the sauce

For the kimchi-style slaw

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.

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.

Goes well with

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    Rating: 5 out of 5.30 ratings
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