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 chili sauce.

Ingredients

For the chicken

=> 4 skinless boneless chicken thighs fillets

=> large piece of ginger, finely grated

=> 100g corn-flour

=> vegetable oil, for frying

For the sauce

=> 6 tbsp dark brown sugar

=> 2 tbsp Korean chili paste (gochujang)

=> 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 chili powder

To serve

=> 1 Little Gem lettuce, divided into leaves.

=> 4 brioche or sesame seed burger buns, split and lightly toasted.

Preparation:

=> Make the slaw by combining all the ingredients together. Taste and add more chili powder, if you like. Chill in the fridge.

=> To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

=> Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the corn-flour until completely coated.

=> 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.

=> 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.

Watch in Video
{video credit: Aron and Claire}

Comments

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