Korean Fried Chicken Burger | Crispy & Spicy

Finely shred the pointed cabbage and roughly chop the kimchi. In a bowl, combine both with Japanese mayonnaise and rice vinegar, season with a pinch of salt, and let sit briefly to infuse. Finely grate the garlic and ginger.

In a small saucepan, mix together the gochujang chili paste, honey, soy sauce, grated garlic, ginger, and dark sesame oil. Simmer gently over medium heat for about 2 to 3 minutes until the glaze thickens slightly and gets wonderfully glossy. Remove from the heat and set aside.

Pat the chicken breast fillets dry and, if needed, halve or pound them flat so they cook evenly. In a shallow dish, stir together cornstarch, flour, a pinch of salt, and about 60 ml of cold water to form a thin batter. First dip the chicken pieces into the batter, then turn them lightly in additional cornstarch for the ultimate crust.