Korean fried chicken burgers

• skinless boneless chicken thighs↗4

  fillets

• of ginger↗large piece

  finely grated

• cornflour↗100g g

  for frying

• vegetable oil↗

  for frying

• dark brown sugar↗6 tbsp tbsp
• Korean chilli paste↗2 tbsp tbsp

  (gochujang) – see tip

• soy sauce↗2 tbsp tbsp
• large garlic cloves↗2

  crushed

• ginger↗small piece

  grated

• sesame oil↗2 tsp tsp
• white cabbage↗½

  finely sliced

• mooli↗1

  shredded into thin strips

• spring onions↗4

  finely sliced

• ginger↗small piece

  grated

• golden caster sugar↗1 tsp tsp
• garlic clove↗1

  crushed

• mayonnaise↗2 tbsp
• hot chilli powder↗pinch of
• Little Gem lettuce↗1

  divided into leaves

• brioche or sesame seed burger buns↗4

  split and lightly toasted

Step-by-step instructions

1. 1

   Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

2. 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. 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. 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. 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.