Ingredients:
For the chicken:
4 skinless boneless chicken thighs fillets
100g cornflour
large piece of ginger , finely grated
vegetable oil , for frying
For the sauce:
6 tbsp dark brown sugar
2 tbsp Korean chilly paste (recipe will upload tommorow)
2 tsp sesame oil
2 large garlic cloves , crushed
small piece ginger , grated
2 tbsp soy sauce
For the kimchi-style slaw:
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 chilly powder
For Serving:
1 Little Gem lettuce , divided into leaves
4 brioche or sesame seed burger buns , split and lightly toasted
Preparation:
STEP 1:
Make the slaw by combining all the ingredients together. Taste and add more chilly powder, if you like. Chill in the fridge.
STEP 2:
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
STEP 3:
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.
STEP 4:
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.
STEP 5:
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.
STEP 6:
Eat and Enjoy whaa!!😋😋
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