Korean Style Sour Chicken Burger with Asian Slaw
4 bowls, 2 heatproof bowls, meat tenderizer
- 25 g mayonnaise
- 5 g gochujang
- lime juice
For the first sauce, whisk the mayonnaise and gochujang together in a small bowl, add the juice of 1 lime gradually to taste.
- 25 g sour cream
- ⅓ tbsp Sriracha
For the second sauce, in another bowl, whisk the soured cream and sriracha, tasting and adding the rest of the lime juice as needed. Cover them both and chill in the fridge until ready to build the burger.
- ⅔ limes
- ⅓ chili
- ⅔ tsp fish sauce
- ⅔ tsp light brown sugar
To make the slaw, mix the juice of 2 limes, chopped red chilli (with or without seeds), fish sauce and palm sugar in a big bowl, whisking to dissolve the sugar.
- ⅓ carrot
- 25 g daikon radishes
- 1 tbsp cilantro
Shred / grate the carrot (about 90g) and shred (or trim) the radishes. Chop the coriander leaves and set aside.
- 33⅓ g bean sprouts
- heatproof bowl
Blanch the bean sprouts by dunking them briefly in boiling water, then drain, refresh quickly in cold water and pat them dry. Add to the bowl with the rest of the slaw ingredients (carrot, cilantro, radishes) and toss to coat.
- 2 chicken thighs
- meat tenderizer
Put the chicken thighs (trimmed, skinless and boneless) between 2 pieces of clingfilm and bash to an even thickness (about 1cm) with a rolling pin or tenderiser.
- 20 g flour (for breading)
- 25 g rice flour (for breading)
- 10 g cornflour (for breading)
- heatproof bowl
Sift the flours and 1 teaspoon of salt into a mixing bowl and mix well.
- ⅓ egg (for breading)
- 40 ml milk (for breading)
In another bowl, whisk the milk and egg together.
Take each piece of chicken and separately toss them in the flour mix, making sure to cover all surfaces. Shake off the excess then drop into the egg wash to coat. Lift it out and let the excess liquid run off then put the chicken back into the flour mixture. Toss to coat again then transfer to a baking tray, lined with a sprinkle of the flour mixture (to soak up excess moisture). Repeat until all 6 thighs are coated.
- ⅔ l vegetable oil (for deep frying)
Heat about 5cm of vegetable oil in a big, deep frying pan You want it hot, but not smoking, test with a cooks thermometer to reach 170 C, or drop a small piece of bread in the oil. When the oil is ready it will take about 1 minute to turn golden brown.
Add half the chicken to the oil and cook for about 3-4 minutes before turning over and cooking for another 4 minutes until crisp and golden on both sides. Cut into the thickest part to make sure it’s cooked through. Once cooked, transfer to a baking tray lined with kitchen paper to soak up any excess oil and keep warm in a low oven while you cooked the second batch.
Drain the slaw of any liquid that has collected at the bottom of the bowl.
- 2 burger buns
- iceberg lettuce
Cut the buns in half and toast the tops and bottoms. Shred the lettuce.
Spread the sriracha / soured cream sauce onto the toasted base of the buns. Top with a handful of shredded iceberg lettuce. Place the cooked chicken on top, then top with a mound of the drained spicy slaw. Spoon the gochujang mayonnaise over, then top with the toasted bun lid.