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Korean fried chicken burgers

Ingredients

  1. Step 1 4 skinless boneless chicken thighs fillets
  2. Step 2 large piece of ginger , finely grated
  3. Step 3 100g cornflour
  4. Step 4 vegetable oil , for frying
  5. Step 5 6 tbsp dark brown sugar
  6. Step 6 2 tbsp Korean chilli paste (gochujang) - see tip
  7. Step 7 2 tbsp soy sauce
  8. Step 8 2 large garlic cloves , crushed
  9. Step 9 small piece ginger , grated
  10. Step 10 2 tsp sesame oil
  11. Step 11 ½ white cabbage , finely sliced
  12. Step 12 1 mooli , shredded into thin strips
  13. Step 13 4 spring onions , finely sliced
  14. Step 14 small piece ginger , grated
  15. Step 15 1 tsp golden caster sugar
  16. Step 16 1 garlic clove , crushed
  17. Step 17 2 tbsp mayonnaise
  18. Step 18 pinch of hot chilli powder
  19. Step 19 1 Little Gem lettuce , divided into leaves
  20. Step 20 4 brioche or sesame seed burger buns , split and lightly toasted
Korean fried chicken burgers
Calories: 415 Carbohydrate: 38 g Protein: 19 g Fat: 20 g
Cook time: 50 minutes Prep time: 30 minutes Total time: 80 minutes Servings: 4

TAGS

Dinner Lunch Main course Snack Supper Treat korean 1 of 5-a-day Chelsie Collin Indulgent KFC Kimchee Korean street food Spring Street food The new KFC Vit C Vitamin c

Directions

  1. Step 1 Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
  2. 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.
  3. 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.
  4. 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.
  5. 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.