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 cabbage, mooli, spring onions, grated ginger, golden caster sugar, crushed garlic, mayonnaise, and hot chilli powder in a bowl. Taste and add more chilli powder if desired. Chill the slaw in the fridge.

Step 2: Prepare the sauce by placing the dark brown sugar, Korean chilli paste, soy sauce, crushed garlic, grated ginger, and sesame oil into a saucepan. Simmer gently until the mixture becomes syrupy, then remove from the heat and set aside.

Step 3: Trim any excess fat from the chicken thighs, then season them with salt, pepper, and grated ginger. Toss the chicken in cornflour until fully coated.

Step 4: Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 minutes on each side until crispy and cooked through. Remove from the oil and drain on kitchen paper, then let cool for 2 minutes.

Step 5: Reheat the oil to hot and fry the chicken thighs again briefly until ultra-crisp and crackling. Drain on kitchen paper.

Step 6: Reheat the sauce gently. To assemble, place some lettuce and kimchi slaw on the base of each toasted bun. Add the crispy chicken thigh and drizzle generously with the sticky sauce. Top with the bun lids and serve immediately.

Tips & Variations

Korean chilli paste (gochujang) adds authentic spice and sweetness; you can find it at Asian supermarkets or online. Substitute with a mix of chilli sauce and miso paste if unavailable.

For a lighter version, bake the chicken after coating instead of frying—but the classic double-fry method gives unbeatable crispiness.

Try adding pickled radish or cucumber slices for extra crunch and tang.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more flavorful when fried. If using breast, be careful not to overcook as it can dry out faster.

How spicy is Korean chilli paste?

Gochujang has a moderate heat level balanced by sweetness and umami, making it suitable for most palates. Adjust the amount to control spice intensity.