Everyone's talking about Korean chicken, and with good reason. Seriously crispy fried chicken, cut through with a wonderfully sweet, tangy, chilli sauce, this will brighten up any day.
Debone the chicken legs. Lay skin side down on a chopping board, then cut along the centre of the leg from the top of the leg, down, and across the thigh, using your sharpest knife. Use the tip of the knife to make small incisions around the bone, pulling the meat awawy as you go. Slice around the joint to release the whole bone from the meat. Check that there's no trace of bone or cartilage left on the meat, and cut away any prominent sinews.
Place the chicken leg meat into the large bowl with the grated ginger and the buttermilk. Season well, then mix well to ensure the meat is well covered. Allow to stand whilst making the sauce.
Put the caster sugar, the gochujang, the soy sauce, garlic powder, ground ginger and sesame oil into the saucepan, then simmer over a low heat until it becomes a glossy, syrupy, sauce.
If using the deep fat fryer, heat to 185C. If using a wok, make sure to take the appropriate precautions. Ensure that the work is stable, and that you monitor it all times. Pour in about 2cm of vegetable oil, then carefully heat over a high flame. Use a thermometer to check the temperature, or a small cube of bread. When the oil is hot enough, the bread should sizzle, with bubbles forming, and browning in roughly a minute
Put the cornflour into the shallow bowl. Remove the legs from the buttermilk, one at a time, and shake off any excess, then pass through the cornflour, ensuring that it's covered all over. Gently place into the oil, laying it away from you to avoid splashing. Don't overcrowd the fryer or wok. If there's not enough room, cook in a couple of batches.
Cook for around 5 minutes each side, until golden brown and crispy. If you're cooking in batches, set the first to once side whilst cooking up the second. Allow them all to rest for around 5 minues, then fry again for an extra two minutes to really crisp them up.
In the meantime prepare your plates. Slice the muffins and toast until browned. Put the bottoms onto the plates, then divide up the lettuce and tomato on top. Top with the crispy chicken legs, then drizzle over the sauce. Serve with fries.
Nutrition
Nutrition Facts
Korean Inspired Chicken Burgers
Amount per Serving
Calories
893
% Daily Value*
Fat
38
g
58
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
15
g
Cholesterol
188
mg
63
%
Sodium
1441
mg
63
%
Potassium
917
mg
26
%
Carbohydrates
82
g
27
%
Fiber
6
g
25
%
Sugar
35
g
39
%
Protein
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.