Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Prep:30 mins
Makes 4
For the chicken4 skinless boneless chicken thighs filletslarge piece of ginger, finely grated100g cornflourvegetable oil, for frying
STEP 1Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.STEP 2To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.STEP 3Cut 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 4Heat 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 5Reheat 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.
