Prep
25 mins

Cooking Time

Cooking
10 mins

Serves 2

Korean Gochujang

Ingredients

Serves: 2

  • Florette Korean Slaw
  • 100g cornflour
  • 1 tsp paprika
  • Large piece of ginger, grated
  • 4 skinless boneless chicken thighs fillets
  • Salt and pepper to season
  • Oil, for frying
  • 1 Little Gem lettuce, leaves separated
  • 4 brioche burger buns
  • Spring onions, sliced
  • Sesame seeds

 

  • For the sticky sauce:
  • 3 tbsp tomato sauce
  • 2 tbsp Gochujang paste
  • 6 tbsp dark brown sugar
  • 4 tbsp honey
  • 2 tbsp soy sauce
  • Small piece ginger, grated
  • 2 tsp sesame oil

Method

  1. To make the sticky sauce, whisk all of the ingredients in a saucepan. Simmer gently on a low-medium heat until syrupy. Once it starts bubbling, remove the pan from the heat.
  2. In a mixing bowl, mix the cornflour with the paprika and ginger. Season the chicken thighs then toss the chicken in the cornflour mix until completely coated.
  3. Heat 2cm of oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until golden and crispy. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until the chicken is ultra-crisp and you can hear it crackle. Remove from the pan and set on kitchen paper to drain.
  4. Reheat the sauce. Next build your burgers by placing lettuce on the base of a bun, top with the crispy chicken and a generous spoonful of Florette Korean slaw. Drizzle over the sticky sauce the finish with a sprinkle of spring onions and sesame seeds. Top with the lid of the burger bun, serve and enjoy.
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