Ingredients
Ingredients
4 skinless boneless chicken thigh fillets
large piece of ginger, finely grated
100g cornflour
vegetable oil, for frying
6 tbsp dark brown sugar
2 tbsp Korean chilli paste (gochujang) – see tip
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil
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 chilli powder
1 Little Gem lettuce, divided into leaves
4 brioche or sesame seed burger buns, split and lightly toasted
Tip
Buying chilli paste
Korean chilli paste (gochujang) is a spicy, dark red paste with a rich, slightly sweet flavour. It’s perfect for marinating chicken and pork, and can be added to vegetables, raw salads and soups. You can buy it from souschef.co.uk or specialist Asian supermarkets.
Direction
Make the slaw by combining all the ingredients together. Taste and add more chilli 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 cornflour 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.
