Koreanska friterade kycklingburgare

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1. 1
   Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
2. 2
   To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
3. 3
   Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
4. 4
   Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
5. 5
   Reheat the sauce. 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.