Karaage Chicken & Kimchi Slaw Burgers
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Karaage Chicken & Kimchi Slaw Burgers
Recipe by Brent Draper
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
For the chicken marinade
3 tbs rice wine vinegar
3 tbs soy sauce
2 tbs sesame oil
2 tsp grated ginger
2 garlic cloves, minced
500 g Coles chicken thigh fillets, cut into bite-sized pieces
For the slaw
1 cup kimchi
1 cucumber, julienned
1 carrot, julienned
1/4 cup coriander leaves, roughly chopped
2 spring onions, finely sliced
For the sauce
4 tbs kewpie mayonnaise
1 lime, cut into wedges
For frying and assembly
1 cup Coles plain flour
1/2 cup cornflour
Vegetable oil, for frying
4 bao buns or brioche buns
Method
Combine rice wine vinegar, soy sauce, sesame oil, ginger, and garlic in a bowl. Add the chicken, toss to coat, and marinate for at least 15 minutes.
Prepare the slaw by combining kimchi, cucumber, carrot, coriander, and spring onions in a bowl. Mix well and set aside.
In a large bowl, mix plain flour and cornflour. Remove chicken from the marinade, letting excess drip off, and coat in the flour mixture.
Heat vegetable oil in a deep pan or wok to 180°C. Fry the chicken in batches until golden and cooked through. Drain on paper towels.
Heat a dry pan over medium heat. Lightly toast the buns on both sides until warm and slightly crispy. Remove from heat.
To assemble, place the bottom halves of the buns on a plate. Spread a layer of kewpie mayonnaise, add fried chicken, and top with kimchi slaw.
Place the top halves of the buns, arrange on a serving board, and serve with lime wedges for squeezing over.
