Korean Fried Chicken Burgers with Pickled Slaw

Main courseServes 4

Put an Asian spin on your weekend supper this week with these Korean Fried Chicken Burgers with Pickled Slaw from Soanes Poultry. Using their chicken thighs paired with Asian flavours and served in a brioche bun creates the perfect alfresco dinner with a difference. For more recipe inspiration visit their website www.soanespoultry.co.uk


8 chicken thighs, boneless, skin removed

4 Brioche buns or 8 Bao buns

½ Iceberg lettuce


For the Pickled Slaw

1 carrot, finely sliced or julienne cut

½ cucumber, julienne cut

2 spring onions

8 radishes, sliced

5 tbsp white wine vinegar

2 tsp caster sugar

1 tsp salt


For the first coating

2 tbsp plain flour

1 tbsp cornflour

1 tsp baking powder

1 tsp salt


For the batter

125g plain flour

25g cornflour

½ tsp salt

½ tsp baking powder

120ml vodka


For the sweet soy sauce

100ml light soy sauce

25ml mirin

25ml rice wine vinegar

Thumb size piece fresh root ginger, grated

2 garlic cloves, crushed

55g dark muscovado sugar

4-6 drops of sesame oil


For the chilli sauce

2 tbsp Gochugang chilli paste

1 tsp rice wine vinegar

1 tbsp Agave syrup or honey



  1. Preheat the fryer to 160C
  2. For the pickled slaw, heat the vinegar salt and sugar until dissolved and pour over the slaw vegetables, stir and set aside.
  3. Place the soy, mirin, rice wine vinegar, grated ginger, crushed garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste
  4. For the chilli sauce, combine all ingredients together, check the seasoning and set aside.
  5. Whisk the first coating ingredients all together. Dust the chicken in the flour coating, shake off the excess and set aside while you make the batter.
  6. For the batter, whisk together the dry ingredients, then whisk in 80ml cold water and the vodka. It should be like single cream
  7. Dip the floured chicken pieces in the batter one at a time. Fry two at a time for 8–10 minutes, then drain and put on kitchen paper. Repeat until all the thighs are cooked.
  8. Turn the heat up to 190C. Fry the chicken for another 2 minutes until dark and golden. Transfer to kitchen paper
  9. Toast the burger buns. Split and fill with Iceberg lettuce, top with chicken, sweet soy sauce and pickles, add chilli sauce to taste.