Spicy, tangy, and deeply savoury, this burger offers a symphony of flavours wrapped in a crispy exterior.
Korean crispy chicken burger with kimchi slaw & chilli sauce
You’re in for a treat. This recipe merges the tantalising flavours of Korean cuisine with the comforting crunch of a double-fried chicken burger.
Cooking times
Information not currently available
Ingredients
For the Chicken:
4 chicken thighs, boneless and skinless
100g plain flour
50g cornstarch
1 tsp baking powder
1/2 tsp hot wings seasoning
200ml cold water
Salt and pepper, to taste
Oil, for frying
For the Kimchi Slaw:
200g cabbage, thinly sliced
100g carrot, julienned
100g kimchi, chopped
2 tablespoons mayonnaise
1 tablespoon kimchi brine
Salt and pepper, to taste
For the Chili Sauce:
50ml Korean chili paste (Gochujang)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 clove garlic, minced
Additional:
4 brioche buns, toasted
Fresh coriander, for garnish
Method
1. Prepare the Chicken:
Mix the flour, cornstarch, baking powder, hot wings seasoning, salt, and pepper in a bowl. Gradually add the cold water and whisk until smooth to make the batter.
Heat the oil in a deep fryer or large pan to 175°C (347°F).
Dip each chicken thigh into the batter, ensuring it’s well-coated.
Fry the chicken for 6-7 minutes until golden and crispy. Remove and let it rest for a few minutes.
Fry the chicken again for another 6-7 minutes to ensure extra crispiness. Drain on kitchen paper.
2. Make the Kimchi Slaw:
In a large bowl, combine the cabbage, carrot, and kimchi.
In a separate bowl, mix the mayonnaise, kimchi brine, salt, and pepper.
Combine the dressing with the cabbage mixture. Adjust seasoning if necessary.
3. Prepare the Chili Sauce:
In a small bowl, combine the Korean chili paste, honey, soy sauce, rice vinegar, and minced garlic. Mix well until smooth.
4. Assemble the Burger:
Spread some chili sauce on the bottom half of each toasted brioche bun.
