Korean Fried Chicken Thigh Burger With Firecracker Mayonnaise, Pickled Cabbage Slaw & Mild Cheddar Cheese

Instructions

To make the burger patty, take the deboned chicken thighs and season with salt + pepper mix.
Dip seasoned chicken into buttermilk, then into the mixed flours.
Blanch in fryer at 150 degrees to cook the chicken through, then cool.
Deep fry at 180 degrees to crisp up the outside of the chicken.
For the firecracker mayonnaise, add all ingredients to a pan and bring to the boil. Simmer to reduce the mixture by half, until thick and set aside to cool. Once cooled mix 50/50 with mayonnaise.
For the pickled slaw, combine all ingredients in a bowl and mix. Set aside in fridge for at least 30 minutes before use, to allow cabbage to soften.
For the burger build, toast burger bun and add a little firecracker sauce to the bottom of the bun and place the crispy chicken on top.
Add an Arla® Pro Mild Cheddar Slices
Add a spoon of slaw on top of the cheese slice.
Finish with firecracker mayonnaise.