KOREAN FRIED CHICKEN BURGER

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

MAKES: 4

PREP TIME: 30 mins (plus overnight for pickle and chicken)

COOKING TIME: 20 mins

WHAT'S IN IT? 

Cucumber Kimchi*

3 Lebanese cucumbers, cut into chunky discs

2tbs salt

1/2 tbs caster sugar

2 cloves garlic, crushed

5cm thumb ginger, finely grated

2 spring onion, finely sliced

2 tbs gochugaru

4 tbs rice wine vinegar

2tbs fish sauce

1/2 tbs sesame oil

Chicken

4 x Lilydale chicken thigh fillets, boneless, skinless

Breading

1 cup plain flour

1/3 cup cornflour

2 tsp sea salt

2 cups buttermilk

Sunflower oil, to deep fry

Wombok Slaw

2 spring onions, trimmed and finely sliced on the angle

1 cup wombok cabbage, finely shredded

Assembly

4 x soft brioche buns

1 1/2 cup Hellmans mayonnaise

8 slices burger cheese

Van Diemen’s Original Hot Sauce*, to taste

PUTTING IT ALL TOGETHER:

1. Start the recipe the day before by making the Kimchi style pickled cucumbers. Combine all ingredients in a small bowl or airtight jar and cover and place in fridge overnight (or longer) to pickle and for flavours to develop. Also the day before, place chicken thigh into buttermilk, cover and refrigerate.

2. Combine the flours and salt in a large bowl. Prepare the buttermilk by adding egg and hot sauce, mix well to combine. Dredge chicken through flour, knocking off all excess, dunk into buttermilk and then straight back into flour mix, coating well. Place on a wire rack until cooking. Repeat for all chicken thighs.

3. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8mins until golden and cooked through. Set on wire rack to drain any excess oil.

4. Make your wombok slaw by combining all ingredients in a medium sized bowl. Tossing well to combine.

5. Assemble the burger with lashings of mayonnaise, then layered with kimchi pickled cucumbers, fried chicken, hot sauce, two slices of cheese, and topped with the wombok slaw.

Recipe Notes and Tips:

* The cucumber kimchi recipe will make more than you need for this recipe, place any leftover in an airtight jar and store in fridge for your next burger or Asian meal.

* If you don’t want to make your own kimchi, use a good quality store bought variety

* Use as much or as little hot sauce as you like. Also, feel free to pick your fav hot sauce to use. I just like the Van Diemen’s Original as it is Australian and their distinctive flavour comes from the Diemen Pepper Berry! If you want a bit more of a kick, go for the “Stinger” variety.

---

WRAP YOUR LIPS AROUND THESE BURGERS...

KOREAN PORK BURGER WITH GOCHUJAN MAYO

This flavoursome Korean Pork Burger is dripping with flavour and tastes delicious with a mix of Hellmann’s Real Mayonnaise and Gochujang – a savoury and spicy Korean condiment made from red chili, rice and soybeans, giving a spicy, salty and slightly sweet balance to the dish.

This recipe may mean a trip to your local Asian grocer or speciality store but it will be worth it!

Recipe Serves: 6 | Prep Time: 20 mins | Cook Time: 5 mins

WHAT'S IN IT?

Pork belly

600g pork belly, sliced (8mm thick)

2cm ginger knob, peeled & grated

2 garlic cloves, peeled & grated

Gochujang Mayonnaise

2 tbs Gochujang

300g Hellmann’s Real Mayonnaise

Slaw

½ cup celeriac, cut into matchsticks

½ cup purple cabbage, finely sliced

2 small carrots, cut into matchsticks

¼ cup kimchi, pieces

1 lemon, juice

2 tbs olive oil

Glaze

3 tbs sake

3 tbs honey

2 tbs soy sauce

2 tbs mirin

To serve

6 hamburger buns, toasted

¼ cup coriander, leaves only

PUTTING IT ALL TOGETHER:

1.     Pre-heat BBQ or griddle pan over a medium high heat.

2.     Coat pork belly slices in ginger and garlic.

3.     Mix the Gochujang and mayonnaise together in a small dish and refrigerate until needed.

4.     Gently heat the glaze ingredients, stirring well together. Simmer gently to reduce sauce by a third. Keep warm on stovetop for later use.

5.     BBQ or griddle the pork for 5 minutes, turning frequently until nicely golden brown. Once cooked, dredge pork through the glaze and set aside on a wire rack.

6.     To make the slaw, place all ingredients in a large bowl and toss well to combine. Don’t make the slaw until you are ready to serve, as the natural colour of the red cabbage will bleed out if you make it ahead of time.

7.     To assemble the burger, butter the bottom of the bun liberally with the creamy Gochujang mayo mix, followed by the slaw, coriander, then 2 or 3 of the pork pieces.

CHILLI BEAN PORK TACOS

MAKES: 8

WHAT'S IN IT? 

4 x 180g pork loin steaks

1 tbs chilli bean sauce or more to taste (toban djan, or other chilli sauce)

1 tbs peanut oil

8 soft tortillas

Avocado, sour cream and coriander leaves to serve

Japapeno pickle dressing

2 eschalots, sliced into rings

2 jalapeno chillis, sliced

1⁄4 cup (60ml) white vinegar

1 tsp caster sugar

PUTTING IT ALL TOGETHER:

For the pickle dressing, combine all the ingredients plus 1 tsp salt in a bowl and set aside.

Coat the pork in the bean sauce and oil and set aside for 10 minutes to marinate. Heat a large frypan over a high heat. Add the pork and cook for 3-4 minutes a side until charred and tender. Set aside and rest, lightly covered with foil for 5 minutes.

Heat the tortillas in a large frypan for 30 seconds each side, then set aside and keep warm.

Assemble the tacos with avocado, sour cream, sliced pork and any resting juices, pickle dressing and coriander.

RECIPE FROM DELICIOUS. ON SUNDAYS

MORE SHARING RECIPES...