eat:

Korean crispy chicken burger with kimchi slaw & chilli sauce

Spicy, tangy, and deeply savoury, this burger offers a symphony of flavours wrapped in a crispy exterior.
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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

1. Prepare the Chicken:

  1. 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.
  2. Heat the oil in a deep fryer or large pan to 175°C (347°F).
  3. Dip each chicken thigh into the batter, ensuring it’s well-coated.
  4. Fry the chicken for 6-7 minutes until golden and crispy. Remove and let it rest for a few minutes.
  5. Fry the chicken again for another 6-7 minutes to ensure extra crispiness. Drain on kitchen paper.

2. Make the Kimchi Slaw:

  1. In a large bowl, combine the cabbage, carrot, and kimchi.
  2. In a separate bowl, mix the mayonnaise, kimchi brine, salt, and pepper.
  3. Combine the dressing with the cabbage mixture. Adjust seasoning if necessary.

3. Prepare the Chili Sauce:

  1. 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:

  1. Spread some chili sauce on the bottom half of each toasted brioche bun.
  2. Place a piece of the double-fried chicken on top.
  3. Top with a generous helping of kimchi slaw.
  4. Garnish with fresh coriander.
  5. Cap with the top half of the bun.
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In this recipe:

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.

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