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

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.