Buttermilk Chicken Burger with Kimchee Slaw & Pineapple and Cardamom Jam
Lunch & Dinner
- 300gm Chicken thigh (side note; we used thigh pieces because fat = flavour)
- Kimchee (if you have a local Asian grocer, hit them up for this)
- Red and white cabbage
- Kewpie mayonnaise
- 1 slice American cheddar
- Pickled cucumbers – (my mum harvested the cucumbers from her garden) thanks Mum!
- 200gm KOREAN Fried Chicken flour mix
- 200ml Water
Pineapple and Cardamom Jam
Step by Step Instructions
Use Buttermilk to tenderise chicken thigh. Do this for at least an hour (or if you’re super prepared, the night before). Thinly slice both red and white cabbage.
Get 2 Tbsp of kimchee and finely slice.
Finely slice shallots using the whole thing.
Mix with red and white cabbage and gradually add Kewpie Mayo to mixture until nicely coated. Set aside.
Mix water and KFC flour mix to create a batter.
Heat oil in a pot and bring to temperature (175c).
Coat chicken in KFC batter and cook in oil until coloured.
Finish in oven for 15mins at 160 or until cooked through.
Assemble your burger by starting with the kimchee slaw on the base of the bun.
Add chicken, cheese, put pickled cucumber on top and spread pineapple and cardamon jam on the top of the bun.