Korean fried chicken burgers

• 1Cucumber
• 3 tbspRed wine vinegar
• 1 tspSugar
• 2 clovesGarlic
• 3 tbspGochujang paste
• 2 tbspClear honey
• 1 tbspSoy sauce
• 1 tspToasted sesame oil
• 500gChicken thigh fillets
• 5 tbspCornflour
• 150mlVegetable oil, for shallow frying
• 1 tbspSesame seeds
• 3 tbspMayonnaise
• 3Spring onions
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Slice the cucumber into thin rounds and toss with the vinegar, sugar and half a teaspoon of salt. Leave to pickle for at least 15 minutes, stirring now and then.

2. 2

   Crush the garlic into a small pan with the gochujang, honey, soy sauce, sesame oil and 2 tbsp water. Bubble for 2 minutes, until glossy, then take off the heat.

3. 3

   Open out the chicken thighs and trim off any big pieces of fat. Season with salt and toss in the cornflour until every piece is coated.

4. 4

   Heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 5 to 6 minutes a side, in two batches if it will not fit in one layer, until deep golden, very crisp and cooked through with no pink in the middle. Drain on kitchen paper.

5. 5

   Gently warm the glaze again, add the chicken and turn until every piece is coated, then scatter over the sesame seeds.

6. 6

   Toast the buns and spread with the mayonnaise. Fill with drained pickled cucumber, the glazed chicken and sliced spring onions.