Double Fried Korean Chicken Burger with Kogi BBQ Sauce on Brioche Bun
Serves 1
Serves 1
Ingredients
1 Tip Top Brioche Bun
1 chicken thigh, tenderised
1 cup potato starch
1 tsp salt
½ tsp white pepper, ground
½ tsp dried ginger
1 tsp sesame seeds
1 iceberg leaf, washed and patted dry
1 slice burger cheese
2 slices tomato
2 slices daikon radish, pickled
Method
Preheat fryer to 175 degrees.
Toast the bun in the salamander.
In a bowl mix salt, ginger, white pepper and potato starch, add chicken and coat thoroughly.
Place chicken in the hot fryer and cook until golden brown (3-5 mins). Remove when cooked and leave to drain on a paper towel-lined plate for 5-10 minutes.
Add all Kogi BBQ sauce ingredients to a small saucepan, bring to a gentle simmer then remove.
In a small bowl mix kewpie and kim chi together
Place drained chicken back in the fryer and cook again for 2-3 minutes, remove and leave to drain for 2 minutes. Add chicken to BBQ sauce and thoroughly coat it, remove, sprinkle with sesame seeds on both sides.
To build the burger: Place base of the bun down, add chicken, top with lettuce, cheese, tomato and daikon. Spread kim chi mayo on the inside of the lid then add to burger sauce side down to complete the build. Serve immediately for crispiest results!ace base on serving plate, on top of the mayo add the fried tofu, then add salad mix and the burger lid. Best served immediately.
