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Easy Korean fried chicken burger
Fruit and vegetables
1 tsp
garlic
powder
½
white cabbage
, thinly sliced
handful fresh
dill
, chopped
gherkins
or quick pickled cucumbers
Tins, packets and jars
1 tbsp
pickle
juice (
pickle
brine)
200g/7oz
plain flour
2 tbsp
pickle
brine
100g/3½oz tomato
ketchup
Japanese-style
mayonnaise
Cooking ingredients
½ tsp
salt
50g/1¾oz
cornflour
1 tsp ground
paprika
300–600ml/10-20fl oz
oil
, for frying
1 tbsp
fish sauce
1 tbsp
brown sugar
50g/1¾oz
honey
50g/1¾oz
gochujang
(Korean fermented red chilli paste)
Dairy, eggs and chilled
240ml/8½fl oz
buttermilk
50g/1¾oz unsalted
butter
knob of
butter
Meat, fish and poultry
4 boneless
chicken thighs
Other
50g/1¾oz cornflakes (optional)
pinch salt
4
brioche
burger buns, sliced
Back to recipe
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