Korean fried chicken burgers

Dinner with 20 ingredients.

Total time: 50 minutes

Ingredients

• 0.5 white cabbage finely sliced
• 4 brioche or sesame seed burger buns split and lightly toasted
• 4 spring onions finely sliced
• 2 tablespoon mayonnaise
• large piece of ginger finely grated
• vegetable oil for frying
• 2 tablespoon soy sauce
• 2 teaspoon sesame oil
• 1 Little Gem lettuce divided into leaves
• 2 tablespoon Korean chilli paste (gochujang) – see tip
• pinch of hot chilli powder
• 1 teaspoon golden caster sugar
• small piece ginger grated
• 4 skinless boneless chicken thighs fillets
• 100 gram cornflour
• 2 large garlic cloves crushed
• 1 mooli shredded into thin strips
• 6 tablespoon dark brown sugar
• 1 garlic clove crushed

Method

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 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. 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.