Korean Chicken Burgers

Charmaine Lu -
  • 4 chicken thigh fillets, skin and bone removed
  • Thumb-sized piece of ginger, grated
  • 100g cornstarch
  • Veg oil, for frying
  • Buns, kimchi and lettuce to serve
  • For the sauce
  • 6 tbsp brown sugar
  • 2 tbsp gochujang chilli paste
  • 2 tbsp soy sauce
  • 2 crushed garlic cloves
  • Small piece of ginger, grated
  • 2 tsp sesame oil
  • Make the sauce by mixing all the ingredients in a saucepan and simmering until thickened and syrupy. Remove from the heat and set aside. Season the chicken fillets with salt, pepper and the ginger, then toss in the cornstarch to completely coat.
  • Heat 20cm of oil in a frying pan, and fry the chicken thighs for 5 mins each side, or until crisp. Remove from the oil and drain on kitchen paper, then re-fry in the oil for another 3 mins or until very crisp and sizzling. Drain again, then add to burger buns with plenty of the sauce, some kimchi and lettuce leaves. Perfect!
20 mins
4 serving