Description
Crispy Korean fried chicken burgers featuring twice-fried chicken thighs coated in a spicy, sweet gochujang sauce, topped with a refreshing ginger-mooli slaw and served on toasted brioche buns. This fusion recipe delivers bold flavors and satisfying textures perfect for a flavorful lunch or dinner.
Ingredients
Scale
Chicken
- 4 skinless boneless chicken thigh fillets
- large piece of ginger, finely grated
- 100g cornflour
- vegetable oil, for frying (about 2cm depth)
- salt and black pepper, to season
Sauce
- 6 tbsp dark brown sugar
- 2 tbsp Korean chilli paste (gochujang)
- 2 tbsp soy sauce
- 2 large garlic cloves, crushed
- small piece ginger, grated (about 1 tsp)
- 2 tsp sesame oil
Kimchi Slaw
- ½ white cabbage, finely sliced
- 1 mooli, shredded into thin strips
- 4 spring onions, finely sliced
- small piece ginger, grated (about 1 tsp)
- 1 tsp golden caster sugar
- 1 garlic clove, crushed
- 2 tbsp mayonnaise
- pinch of hot chilli powder (adjust to taste)
To Serve
- 1 Little Gem lettuce, leaves separated
- 4 brioche or sesame seed burger buns, split and lightly toasted
Instructions
- Prepare Kimchi Slaw: In a large bowl, combine finely sliced cabbage, shredded mooli, spring onions, grated ginger, golden caster sugar, crushed garlic, mayonnaise, and a pinch of hot chilli powder. Mix well and taste, adding more chilli powder if preferred. Cover and chill in the fridge to let the flavors meld.
- Make the Sauce: In a saucepan, add dark brown sugar, Korean chilli paste (gochujang), soy sauce, crushed garlic cloves, grated ginger, and sesame oil. Simmer gently over low heat until the sauce is syrupy and thickened. Remove from heat and set aside.
- Prepare Chicken: Trim away any excess fat from chicken thigh fillets. Season them with salt, pepper, and the finely grated ginger. Toss the chicken thighs thoroughly in cornflour until fully coated.
- First Fry of Chicken: Heat about 2cm of vegetable oil in a large frying pan over medium-high heat. Once hot, fry the chicken thighs for 4–5 minutes on each side until golden and crisp. Transfer to kitchen paper-lined plate and let cool for 2 minutes.
- Second Fry of Chicken: Re-fry the rested chicken pieces in the hot oil until they are ultra-crisp and you can hear a crackling sound, about 1–2 minutes. Drain again on kitchen paper to remove excess oil.
- Reheat Sauce: Warm the prepared sauce gently if it has cooled, ensuring it is pourable and sticky.
- Assemble Burgers: Spread some Little Gem lettuce leaves on the base of each toasted bun. Spoon on a generous amount of the kimchi slaw, then place a piece of crispy fried chicken on top. Drizzle with the sticky Korean sauce. Complete with the top bun and serve immediately.
Notes
- Korean chilli paste (gochujang) can be found at specialist Asian supermarkets or online stores like souschef.co.uk.
- Double frying the chicken ensures an extra crispy texture demanding of Korean fried chicken.
- Adjust the heat by adding more or less chilli powder in the slaw according to your spice tolerance.
- Use brioche buns for a slightly sweet and soft contrast to the spicy chicken, or sesame seed buns for added texture.
- For best results, use fresh ginger and garlic to maximize flavor depth in both slaw and sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean Fusion
Keywords: Korean fried chicken, chicken burgers, gochujang chicken, kimchi slaw, crispy fried chicken, Korean cuisine, spicy chicken burger
