2 spring onions, trimmed and finely sliced on the angle
1 cup wombok cabbage, finely shredded
Start the recipe the day before by making the kimchi style pickled cucumbers. Combine all ingredients in a small bowl or airtight jar and cover and place in fridge overnight (or longer) to pickle and for flavours to develop. Also the day before, place chicken thigh into buttermilk, cover and refrigerate.
Combine the flours and salt in a large bowl. Prepare the buttermilk by adding egg and hot sauce, mix well to combine. Dredge chicken through flour, knocking off all excess, dunk into buttermilk and then straight back into flour mix, coating well. Place on a wire rack until cooking. Repeat for all chicken thighs.
Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8mins until golden and cooked through. Set on wire rack to drain any excess oil.
Make your wombok slaw by combining all ingredients in a medium sized bowl. Tossing well to combine.
Assemble the burger with lashings of mayonnaise, then layered with kimchi pickled cucumbers, fried chicken, hot sauce, two slices of cheese, and topped with the wombok slaw.
Recipe notes and tips:
The cucumber kimchi recipe will make more than you need for this recipe, place any leftover in an airtight jar and store in fridge for your next burger or Asian meal.
If you don’t want to make your own kimchi, use a good quality store bought variety.
Use as much or as little hot sauce as you like. Also, feel free to pick your fav hot sauce to use. I just like the Van Diemen’s Original as it is Australian and their distinctive flavour comes from the Diemen Pepper Berry! If you want a bit more of a kick, go for the “Stinger” variety.
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