Korean fried chicken burgers
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Ingredients
- 4skinless boneless chicken thighs fillets
- piece of ginger finely grated
- 100 gcornflour
- vegetable oil for frying
- 6 tbspdark brown sugar
- 2 tbspkorean chilli paste (gochujang) – see tip
- 2 tbspsoy sauce
- 2 largegarlic cloves crushed
- piece ginger grated
- 2 tspsesame oil
- ½white cabbage finely sliced
- 1mooli shredded into thin strips
- 4spring onions finely sliced
- piece ginger grated
- 1 tspgolden caster sugar
- 1garlic clove crushed
- 2 tbspmayonnaise
- hot chilli powder
- 1little gem lettuce divided into leaves
- 4brioche or sesame seed burger buns split and lightly toasted
Directions
- 1
Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- 2
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- 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.
- 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.
- 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.