Korean Fried Chicken Burger

Korean Fried Chicken Burger

• 2 chicken thighs
• 2 burger brioche buns, toasted in butter
• Vegetable oil for deep frying
• 4-5 cloves garlic, finely sliced
• Handful toasted peanuts
• 1 tbsp. sesame seeds

The Marinade

• ½ tsp. sea salt
• ½ tsp. black pepper
• ½ thumb sized piece ginger
• 2 cloves garlic

The Batter

• 200g cornflour or cornstarch
• 1 tsp baking powder

The Sauce

• 1 tsp English mustard
• 2 tbsp. gochujang (Korean Chilli Paste)
• 2 tbsp. light soy sauce
• 3 tbsp. maple syrup or honey
• 1 tbsp. brown sugar
• 1 tbsp. rice vinegar

Kimchi Slaw

• 1 leaf sweetheart cabbage, finely sliced
• 1 carrot, finely matchsticked
• ½ small red onion, finely sliced
• Handful coriander

The Dressing

• tbsp kimchi, finely sliced, sitting in 2 tbsp kimchi liquid
• 1 tbsp Japanese mayo
• Juice of ½ lemon
• 1 tbsp sesame oil

• Slice the chicken thighs in half to thin out. Place in a large mixing bowl and massage ‘The Marinade’ well around all the chicken.

• Mix the batter ingredients together in a large bowl.

• Mix ‘The Sauce’ ingredients together in a bowl until sugar fully dissolves.

Slaw preparation

• Mix ‘the dressing’ together well and then pour and mix well into the sliced vegetables.

• Fill your wok or deep-fryer 1/3 the way up with vegetable oil, and heat to 180°C. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood starts to fizz after a second or so, the oil has reached 180°C.

• Coat the marinated chicken in the batter and carefully lower into the oil and fry for 1 minute before turning the heat down to a medium low heat. Continue to deep-fry for 6-8 minutes, turning the chicken occasionally until very crisp and golden brown. Drain onto a tray covered with kitchen paper and then pour the excess oil carefully through a sieve into a heat-proof bowl.

• Meanwhile, toast your brioche buns in a frying pan on a medium heat with a knob of butter until golden brown.

• Return wok to a medium heat, add 1 tbsp. vegetable oil and stir-fry the garlic. Then pour in ‘The Sauce’. Bring to a boil and reduce the sauce by half until thickened to a light syrup texture (approx. 1-2 minutes). Add fried chicken into the wok and fold through until fully coated with sauce. Scatter and toss with crushed peanuts and toasted sesame seeds.

• Compile your burger with crispy Korean fried chicken and slaw in the middle.