Korean Fried Chicken Burger

8 boneless chicken thighs
3 garlic cloves, finely chopped
20g ginger, finely chopped
Salt and black pepper
1 teaspoon sesame oil
200g cornflour
1 teaspoon baking powder
Vegetable oil, for deep frying
4 burger buns

The Kimchi Slaw

150g sweetheart cabbage, finely shredded
1 carrot, julienned
½ red onion, finely sliced
100g kimchi, chopped
3 tablespoons Japanese mayonnaise
Juice of ½ lemon
Small handful coriander leaves
Salt and black pepper

The Sauce

2 tablespoons light soy sauce
1 tablespoon rice vinegar
2 tablespoons light brown sugar
1 teaspoon English mustard
2 tablespoons gochujang
2 tablespoons honey
2 garlic cloves, finely chopped
10g ginger, finely chopped

To Finish

2 tablespoons toasted sesame seeds

PREPARATION

1. Mix the chicken with the garlic, ginger, sesame oil, salt and pepper, then leave to marinate while preparing the remaining ingredients.
2. Combine the cornflour and baking powder, then coat each piece of chicken thoroughly.
3. Mix together the cabbage, carrot, red onion, kimchi, mayonnaise, lemon juice, coriander, salt and pepper to make the slaw.
4. Stir together the soy sauce, rice vinegar, brown sugar, mustard, gochujang and honey to make the glaze.

COOKING

1. Heat the oil to 180°C, then fry the chicken for 5–6 minutes until cooked through.
2. Remove the chicken and allow it to rest for a few minutes.
3. Return the chicken to the hot oil for 1 minute to create an extra crispy coating, then drain well.
4. Toast the sesame seeds in a dry pan until lightly golden and fragrant.
5. Toast the burger buns until lightly crisp.
6. Stir-fry the garlic and ginger briefly, then pour in the sauce and bring it to a vigorous boil.
7. Toss the fried chicken through the bubbling sauce until evenly coated, then sprinkle with the toasted sesame seeds.
8. Fill each toasted bun with the kimchi slaw and glazed chicken, then serve immediately.

School of Wok Tips

• Chicken thighs stay much juicier than chicken breast when deep-fried.
• Double-frying creates an extra crispy coating that stays crunchy under the sauce.
• Bring the sauce to a vigorous boil before adding the chicken so it coats evenly.
• Toasting the buns prevents them from becoming soggy.

FAQs

Why fry the chicken twice?
The first fry cooks the chicken, while the second creates an extra crispy coating.

Can I make it less spicy?
Yes, simply reduce the amount of gochujang or replace part of it with extra honey.

Can I use chicken breast?
Yes, although chicken thighs remain juicier and more forgiving during frying.