Korean fried chicken burger with gochujang glaze

Ingredients

• For the chicken: chicken thighs or breasts
• Buttermilk, to cover
• Salt, black pepper, garlic powder, paprika, brown sugar
• For the coating: 50% all-purpose flour + 50% cornstarch
• Oil for frying
• For the Korean sauce: 3 tbsp gochujang
• 3 tbsp ketchup
• 2 tbsp dark soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 chili (optional)
• For the slaw: green and purple cabbage, thinly sliced
• Grated carrot, sliced onion, parsley or cilantro
• Slaw dressing: mayo, white wine vinegar, togarashi, salt, pepper, brown sugar, honey, Parmesan
• Burger sauce: mayonnaise + a spoonful of the Korean glaze
• Brioche buns, toasted in butter
• Pickles, sliced, tossed with olive oil, chili flakes and smoked paprika

Instructions

1. Marinate the chicken in buttermilk with salt, pepper, garlic powder, paprika and brown sugar — at least 1 hour, ideally overnight.
2. Whisk the sauce ingredients in a small pan and simmer 2–3 minutes until glossy.
3. Toss the slaw vegetables with the dressing and chill.
4. Dredge the chicken in the flour-cornstarch mix, pressing so it clings in craggy flakes.
5. Fry at 175°C (350°F) until golden and cooked through; for extra crunch, fry a second time at 190°C (375°F) for 1 minute.
6. Brush the hot chicken with the Korean glaze.
7. Build the burgers: buttered toasted brioche, creamy sauce, seasoned pickles, glazed chicken, slaw, top bun. Napkins mandatory.