Name: Korean Fried Chicken Burgers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 4 skinless boneless chicken thigh fillets; Large piece of ginger, finely grated; 100g cornflour; Vegetable oil, for frying; Salt, to season; Pepper, to season; 6 tbsp dark brown sugar; 2 tbsp Korean chilli paste (gochujang); 2 tbsp soy sauce; 2 large garlic cloves, crushed; Small piece ginger, grated; 2 tsp sesame oil; ½ white cabbage, finely sliced; 1 mooli (daikon radish), 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, leaves separated; 4 brioche or sesame seed burger buns, split and lightly toasted

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)

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

Instructions

Step 1: Make the slaw by combining the finely sliced cabbage, shredded mooli, spring onions, grated ginger, golden caster sugar, crushed garlic, mayonnaise, and a pinch of hot chilli powder in a bowl. Taste and add more chilli powder if you like. Chill in the fridge until needed.

Step 2: To make the sauce, place dark brown sugar, Korean chilli paste, soy sauce, crushed garlic, grated ginger, and sesame oil in a saucepan. Simmer gently until the mixture becomes syrupy. Remove from heat and set aside.

Step 3: Trim any fatty excess from the chicken thighs. Season with salt, pepper, and the finely grated ginger. Toss the chicken thoroughly in cornflour until completely coated.

Step 4: Heat about 2cm of vegetable oil in a large frying pan over medium-high heat. Fry the chicken thighs for 4–5 minutes on each side until they are crisp and golden. Remove and drain on kitchen paper, then let them cool slightly for 2 minutes.

Step 5: Return the chicken to the hot oil and fry again briefly until ultra-crisp and crackling. Remove and drain on fresh kitchen paper to remove excess oil.

Step 6: Reheat the sticky sauce gently if needed. To assemble the burgers, place a few leaves of Little Gem lettuce on the bottom half of each bun, add a generous spoonful of the kimchi slaw, top with the crispy chicken, and drizzle the sticky sauce over the top. Cover with the bun lids and serve immediately.

Tips & Variations

Buying chilli paste: Korean chilli paste (gochujang) is spicy and slightly sweet, perfect for marinating or adding depth to sauces. You can find it at specialist Asian supermarkets or online at souschef.co.uk.

For extra heat, increase the amount of chilli powder in the slaw or sauce.

Try swapping the mooli for grated carrots or daikon for a different crunch and flavor.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful when fried. If using breasts, consider pounding them to an even thickness for consistent cooking.

How can I make this recipe gluten-free?

Use gluten-free soy sauce and ensure the cornflour is pure (most are naturally gluten-free). Also, check that the burger buns are gluten-free or substitute with gluten-free rolls.