Spicy Fried Chicken Burgers – Korean-style

Ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce on a sesame-seed bun make the perfect Korean fried chicken burgers.

Spicy Fried Chicken Burgers - Korean-style
Prep time: 
Cook time: 
Total time: 
For the chicken
  • 4 skinless boneless chicken thigh fillets
  • 5 cm piece fresh ginger, finely grated
  • 100 g cornflour
  • vegetable oil, for frying
For the sauce
  • 4 tablespoons dark brown sugar
  • 1½ tablespoons Korean chilli paste (gochujang)
  • 1½ tablespoons soy sauce
  • 2 large cloves garlic, crushed
  • 2 cm piece ginger, grated
  • 2 teaspoons sesame oil
For the kimchi-style slaw
  • ½ white cabbage, finely sliced
  • 1 daikon radish, shredded into thin strips
  • 4 spring onions, finely sliced
  • 2 cm piece ginger, grated
  • 1 teaspoon raw caster sugar
  • 1 clove garlic, crushed
  • 1½ tablespoons mayonnaise
  • pinch hot chilli powder
To assemble burger
  • 2 cups baby lettuce leaves
  • 4 sesame seed burger buns, split and lightly toasted
  1. Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
  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. 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. Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 minutes each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 minutes. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
  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.

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