Korean gochujang buttermilk chicken burger

Korean gochujang buttermilk chicken burger

Prep time: 30 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients

For the chicken

• 8 chicken thighs

• 250ml buttermilk

• 1/2 tsp onion powder

• 2 cloves garlic, minced

• salt and black pepper, to season

• sesame oil, for frying

For the sauce

• 6 tbsp gochujang

• 1 tbsp honey

• 4 tsp sesame oil

• 4 tsp soy sauce

• 4 tsp rice wine vinegar

• knob ginger, peeled and grated

For the slaw

• 2 carrots, peeled and grated

• a handful radishes, finely sliced

• 4 spring onions, finely sliced

• 1 tbsp sesame seeds, toasted

To serve

• 4 brioche buns

• rocket

• lime wedges

Method

1. Cut any of the stringy bits from the chicken thigh. Mix it in a bowl with the rest of the marinade ingredients. Cover and pop it in the fridge for a minimum of 4 hours, but overnight is best if you can!

2. When the chicken has finished marinating, heat the sesame oil in a large frying pan over a medium heat. Once glittering, gently drop in the chicken fillets. Let the chicken cook until nicely golden, before flipping.

3. While the chicken cooks, prepare the sauce by adding everything to a saucepan and bring to a simmer. Simmer for 5 minutes, and then remove from the heat and pour into a serving dish.

4. To make the slaw, toss everything together in a bowl. Pop it in the fridge.

5. Now everything is prepped, go back to the chicken and flip. Cook on the other side until golden. To check it is cooked, cut open the chicken with a sharp knife.

6. Once the chicken is cooked, remove it from the pan and let it sit on some kitchen towels.

7. While the chicken rests, fry the buns in the same frying pan that you cooked the chicken in.

8. To serve, place a large spoonful of slaw onto the bun, topped with some rocket, the two crispy chicken thighs and a drizzle of the gochujang sauce and a squeeze of lime. Bon Appetit!