Ingredients

The following ingredients have 4 Servings
  • 4 skinless boneless chicken thighs fillets
  • large piece of ginger , finely grated
  • 100g cornflour
  • vegetable oil , for frying
  • 6 tbsp dark brown sugar
  • 2 tbsp Korean chilli paste (gochujang) – see tip
  • 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

Instruction

  • Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
  • To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
  • Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
  • Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
  • Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.