BBQ Korean Fried Chicken Burger

Method

Fried Chicken

1. Remove any visible fat from the chicken, then cut into bite sized pieces.
2. Marinate the chicken for 20-30 mins in a mix of salt, pepper, rice wine, garlic, and ginger. Then coat each chicken piece well with corn starch
3. In a pan, add all the soy glaze ingredients and stir well. Bring to a boil, and when it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
4. Pour about 1 inch of oil into a heavy bottom pan. When the oil is sufficiently hot (165°C), drop the chicken pieces in one at a time and fry in batches to prevent overcrowding. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or a paper towel lined plate.
5. Reheat the oil to 165°C. Deep fry again until golden brown, about a minute or two. This can be in one batch.
6. Heat the soy glaze over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle white sesame seeds.

Korean BBQ Sauce

1. For the Korean BBQ sauce, stir the soy sauce, brown sugar, garlic, rice wine vinegar, chilli garlic sauce, pepper, ginger, and sesame oil together in a saucepan and bring to a boil. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Assembly

1. Toast the buns.
2. Add sweet chilli mayo to the base.
3. Layer on the lettuce.
4. Add the soy glazed chicken.
5. Add the Korean BBQ sauce.
6. Layer on the Kimchi.
7. Top with the bun lid.