BBQ pork belly
Slow cook your pork belly slices for fall-apart meat, soft, melting fat and lots of flavour. Finish off on the BBQ for a smoky flavour and caramelised edges
Korean BBQ chicken burger
Serves 6
Easy
Prep:
Cook:
plus overnight marinating
Crank your chicken thigh burgers up a notch with a kimchi-laced marinade and Korean BBQ glaze. Perfect food for friends
Skip to ingredients
- 500g skinless chicken thigh fillets
- vegetable oilfor deep-frying
- 50g rice flour
- 200g plain flour
- 1 tsp baking powder
- 175g white cabbageshredded
- 1 limezested and juiced
- 6 brioche bunsto serve
MARINADE
- 250ml buttermilk
- 1 eggbeaten
- 50ml liquid from a jar of kimchi
- 1 tbsp light soy sauce
- 1 tbsp gochujang
KOREAN BBQ GLAZE
- 2 tbsp gochujang
- 2 tsp gochugaru (Korean chilli flakes)
- 2 tsp light soy sauce
- 3 tsp honey
- 1 tbsp tomato ketchup
- 2 tbsp apple cider vinegar
- 2 tsp soft light brown sugar
- 10g gingerfinely grated
- 2 garlic clovesfinely grated
Nutrition: per serving
- kcal375
- fat9g
- saturates2g
- carbs46g
- sugars10g
- fibre3g
- protein26g
- salt1.5g
Method
step 1
Put the buttermilk, egg, kimchi liquid, soy and gochujang in a large bowl. Season generously with salt and black pepper, and whisk to combine. Put the chicken into the marinade, stirring to make sure it is well coated. Cover and chill for 1-2 hrs or overnight.
step 2
Make the glaze by putting all the ingredients in a small pan and bringing to a boil. Turn off the heat and set aside.
step 3
Fill a deep, wide pan no more than a third full with oil and heat to 180C. Mix together the flours and baking powder in a large bowl, and season with salt and black pepper. Add 4 tbsp of the chicken marinade and mix – this helps create extra crispy bits. Use tongs to pick up a chicken thigh, shaking off the excess marinade, then dunk into the flour mixture, giving it a good shake to make sure it is well coated and shaggy-looking. Put onto a plate or tray lined with baking paper. Repeat with the remaining chicken.
step 4
Carefully lower the coated chicken into the oil. Cook for 5-6 mins, turning halfway, until golden and cooked through – don’t be tempted to touch it too much, especially in the first few minutes, as the batter can fall off if disturbed too early.
step 5
While the chicken cooks, put the cabbage in a bowl and add the lime zest and juice, and a pinch of salt. Scrunch well with your hands and set aside until you’re ready to eat.
step 6
Remove the chicken from the oil and drain. Immediately brush with the glaze, making sure it’s thoroughly coated. Toast the buns, then top each base with some of the cabbage slaw, a piece of chicken and the other half of the bun.
