AT A GLANCE
|01||For marinated chicken, combine chicken thighs with marinade ingredients in a bowl. Mix thoroughly with your hands and refrigerate to marinate (at least 2 hours or overnight). Just before cooking, stir in potato starch to form a batter.|
|02||Using a mandolin or very sharp knife, slice cucumber into 3mm-thick rounds, place in a bowl and sprinkle with 1 tsp salt. Mix and set aside for 25 minutes to draw out liquid, then squeeze excess moisture out, rinse under running water, then pat dry with paper towels. Set aside.|
|03||For gochujang mayo, mix the mayonnaise and gochujang with a whisk until incorporated. Set aside.|
|04||Heat oil to 160C in a deep saucepan or deep-fryer. Carefully add chicken thighs in batches, ensuring they don't stick to the bottom of the pan, and fry until cooked (6-9 minutes; be careful, hot oil may spit). Drain on paper towels and season to taste.|
|05||Meanwhile, steam burger buns in a steamer, or toast under a hot grill (1 minute).|
|06||To serve, spread a generous dollop of mayonnaise on each of the bun bases, then top with a chicken fillet, spoon a generous amount of kimchi on top along with salted cucumber and spring onion. Spoon a little more mayo on the bun tops to taste, place on top and serve.|
Note Potato starch, kimchi and gochujang (Korean chilli paste) are available from Korean and most Asian food stores.