Korean Fried Chicken Burger
Serves 1
Directions
- 1Grate ginger into a bowl.
- 2Add chicken to the bowl, then add salt and pepper.
- 3Mix well.
- 4Add peanut oil to the saucepan and add garlic.
- 5Add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce, and water.
- 6Mix well.
- 7Add salt to the water.
- 8Peel cucumber into ribbons.
- 9Add hot water to cucumber.
- 10Shred cabbage and spring onions.
- 11Chop the garlic chives.
- 12Add all together.
- 13Add soy sauce, gochukaru, rice wine vinegar, sesame oil and hot honey.
- 14Mix eggs, flour and spices together.
- 15Add the marinated chicken and mix well.
- 16Fry chicken for 8 minutes.
- 17Toast the buns.
- 18Add fried chicken to the Korean sauce and mix.
- 19Spread mayonnaise on the buns.
- 20Add cabbage and cucumber.
- 21Add the chicken.
- 22Enjoy!
Ingredients
- 8 chicken thighs, trimmed
- 1 thumbsize piece fresh ginger, grated
- 4 garlic cloves, finely grated
- 1.5 tsp sea salt
- 1 tsp ground black pepper
- 8 potato buns, toasted
- for serving mayonnaise
- 1 tbsp peanut oil
- 0.5 cup Gochujang
- 0.5 cup tomato ketchup
- 2.5 tbsp hot honey
- 2 tbsp rice wine vinegar (or apple cider)
- 2 tsp salt
- 2 tbsp soy sauce
- 80 ml water
- 8 cloves garlic, crushed
- for deep frying peanut oil
- 3 eggs, beaten
- 225 g potato starch
- 225 g plain flour
- 0.33 cup rice vinegar
- 0.33 cup water
- 2 tsp sea salt
- 2 tsp caster sugar
- 2 Lebanese cucumbers, sliced into ribbons
- 1 baby wombok cabbage (napa cabbage), shredded
- 4 spring onions, sliced
- 1 bunch garlic chives, chopped
- 1 tbsp korean soy sauce
- 0.5 tsp gochukaru
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3 tsp hot honey
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