korean chicken burgers

by Leah Halmagyi


  • 4 skinless chicken thigh fillets
  • 10cm piece ginger, finely grated
  • 8 cloves garlic, minced
  • 120g cornflour
  • sea salt flakes and freshly-ground white pepper
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • vegetable oil, for deep-frying
  • 1 Tbsp sesame oil
  • 1 brown onion, finely diced
  • ¼ cup Gochujang*
  • 2 Tbsp dark brown sugar
  • 2 Tbsp soy sauce
  • finely-grated zest and juice of 4 limes
  • 4 soft white rolls, buttered
  • kimchi, shredded cabbage, mayonnaise and sliced spring onions, to serve


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

1 Toss the chicken pieces in half the ginger and half the garlic, then set aside for 5 minutes
Toss with cornflour and season generously with salt and pepper. Dip in eggs, then coat with
panko breadcrumbs. Fry in hot (180°C) vegetable oil until crisp and firm to touch, then drain
well on kitchen paper.
2 Meanwhile, heat the sesame oil in a medium saucepan and sauté the onion, remaining
garlic and remaining ginger for 3 minutes, until softened. Add the Gochujang, sugar, soy
sauce, zest and juice, then simmer for 5 minutes until thickened. Arrange kimchi, cabbage,
chicken, sauce, mayonnaise and spring onions onto buttered rolls.