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.