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Korean Fried Chicken Burger:

Serves: 8
Prep time: 30 mins
Cook time: 35 mins

Ingredients
8 chicken thighs, trimmed
thumbsize piece of fresh ginger, grated
4 garlic cloves, finely grated
1½ tsp sea salt
1 tsp ground black pepper
8 potato buns, toasted (see separate recipe for homemade)
Mayonnaise, for serving

KOREAN SAUCE
1 tbsp peanut oil
½ cup Gochujang
½ cup tomato ketchup
2½ tbsp hot honey
2 tbsp rice wine vinegar (or apple cider)
2 tsp salt
2 tbsp soy sauce
⅓ cup (80ml) water
8 cloves garlic, crushed

DREDGE AND FRYING
peanut oil, for deep frying
3 eggs, beaten
1½ cups (225g) potato starch
1½ cups (225g) plain flour

SALAD
⅓ cup rice vinegar
⅓ cup water
2 tsp sea salt
2 tsp caster sugar
2 Lebanese cucumbers, sliced into ribbons
1 baby wombok cabbage (napa cabbage), shredded
4 spring onions, sliced
1 bunch garlic chives, chopped

DRESSING
1 tbsp korean soy sauce
½ tsp gochukaru
2 tsp rice vinegar
2 tsp sesame oil
3 tsp hot honey

Method
In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
To make the sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes.
Add gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
For the salad, combine vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar.
Remove from the heat and pour over cucumbers in a shallow heatproof bowl, set aside to cool.
Toss cabbage, spring onions, and chives in a large bowl. Put dressing ingredients in a screw top jar and shake until completely mixed, then toss through salad just before serving.
In a deep fryer or heavy based saucepan, heat oil to 175°C/347°F.
To coat chicken, whisk half of the flours with the eggs in a large bowl, then mix remaining flours together in a separate bowl.
Toss marinated chicken in egg and flour mixture until well coated, then toss in flour mixture and coat completely.
Place the chicken into the hot oil and fry in batches for 4-5 minutes until lightly browned and crispy. Remove from oil and drain on a wire rack or paper towel.
Heat peanut oil to 190°C/375°F. Fry chicken again for 4 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
In a large mixing bowl, add double-fried chicken and Korean sauce. Toss well to completely coat.
Spread toasted potato buns with some mayonnaise, then top with salad, some drained cucumber ribbons, a piece of chicken and bun top.