Korean Fried Chicken Burger | Recipes | Judy Joo

Ingredients

• 30 g (1 oz) corn flour
• 2 ½ tsp sea salt
• ½ tsp baking powder
• Freshly ground black pepper
• 6 boneless and skinless chicken thighs
• 3 Tbsp Korean chilli paste (gochujang)
• 3 Tbsp ketchup
• 2 Tbsp dark brown sugar
• 2 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 2 tsp grated peeled fresh ginger
• 2 cloves garlic, grated or finely chopped
• Vegetable oil, for frying
• 64 g (1/4 oz) corn flour
• 20 g (3/4 oz) fine matzo meal
• 30 g (1 oz) plain flour
• 1 Tbsp sea salt
• 2 ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp baking powder
• 90 ml (3 fl oz) vodka (or any neutral-tasting 40% alcohol)
• 180 g chopped cabbage kimchi
• 60 g daikon radish, peeled and julienned
• â…› head of red cabbage, shredded
• 1 small carrot, peeled and julienned
• ½ red onion, halved and thinly sliced
• 6 burger buns, split horizontally
• 6 tbsp kewpie mayo