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The Chicken
2 chicken breasts, halved horizontally
1 1/2 cups plain flour
1 tsp ground black pepper
1/2 tsp sea salt
1 cup buttermilk
2 eggs, lightly beaten
Vegetable oil for deep frying

The Sauce
6 tbs dark brown sugar
2 tbs Korean chilli paste (jochujang)
2 tbs soy sauce
2 cloves garlic
Small piece of ginger grated
2 tsp sesame oil

The Kimchi Style Slaw
1/2 white cabbage, shredded
1 daikon, shredded
4 spring onions, finely sliced
Small piece of ginger grated
1 tsp golden caster sugar
1 cloves garlic, crushed
2 tbs Kewpie (mayonnaise)
Pinch hot chilli powder

1 baby gem lettuce, divided into leaves
4 Nori potato buns, split and lightly toasted


The Chicken
Whisk flour, pepper, and salt in a shallow bowl.
Combine buttermilk and eggs in another shallow bowl.
Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess.
Dip in buttermilk and egg mix, allowing excess to drip back into bowl.
Coat again in flour mixture, shaking off excess.
Set aside on a plate lined with baking paper.

Pour oil into a large heavy frying pan to a depth of 1 ½ cm.
Heat over medium heat until oil is hot (test with a small piece of bread – when bread bubbles and turns golden brown the oil is ready).
Fry the chicken, in batches, until golden brown and cooked through, about 4 to 5 minutes per side.
Transfer to a wire rack set over a baking tray; season lightly with extra salt.

The Sauce
Put all the ingredients in a saucepan and simmer gently until syrupy.
Take off the heat and set aside.

The Kimchi Style Slaw
Make the slaw by combining all the ingredients together.
Taste and add more chilli powder, if you like.
Chill in the fridge.

To Serve
Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

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