Recipe Inspiration

Ingredients...

Chicken for the Burger

10 Boneless chicken thighs

60ml Rice wine vinegar

25g Grated fresh ginger

10g Crushed garlic

250g Cornflour

250ml Korean Style BBQ Sauce (see separate recipe)

10 Sesame seeded brioche burger buns

Korean Burger Sauce

250ml Mayonnaise

250ml Tomato ketchup

125g Kimchi

Spicy Radish Salad

1kg Mooli Radish, finely shredded

15 Spring onions

250g Carrot – Finely Shredded

*Salad Dressing

75ml Fish sauce

75ml Sherry vinegar

40ml Lime juice

40ml Sesame oil

40g Sugar

40g Essential Cuisine Asian Korean Style Base

Method...

Burger sauce

1. Squeeze any excess moisture out of the kimchi.

2. Add the ketchup, mayo and kimchi together and blend.

3. Set aside for later.

Chicken burger

1. Bash out the chicken thighs to an even thickness.

2. Mix the garlic, ginger and rice wine vinegar together and marinade the chicken in this mix for a minimum of two hours.

3. Heat a large frying pan up with 1-2cm of vegetable oil in the bottom.

4. When the oil is hot dredge the chicken through the cornflour and shallow fry until the thighs are golden and the core temperature exceeds 75˚c.

5. Toss and coat the cooked thighs in the BBQ sauce and keep warm while you gather all the burger elements together.

Radish salad

1. Peel and slice the mooli and carrot into julienne strips.

2. Slice the spring onions thinly on the bias.

3. Mix all the dressing ingredients together in a pan. Bring to a simmer and allow to cool.

4. Toss the prepared vegetables in the dressing until evenly and well coated.

To serve

1. Split and toast the buns, spreading each half with the burger sauce.

2. Sit a crispy, sauce coated chicken thigh on each bun and top with a spoonful of radish salad.

3. Close the burger off with the top half of the bun and enjoy.

Chefs tip: To upgrade your burger add Kimchi, pickles, lettuce or whatever else takes your fancy!