Korean Fried Chicken Bao-Style Rice Burger

Ingredients

• 600 g boneless chicken thighs
• 100 g plain flour
• 50 g cornflour
• 3 tbsp gochujang paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 600 g cooked jasmine rice (day-old)
• 500 ml vegetable oil for frying

Method

1. 1

   Shape the cold cooked rice into 8 flat patties using cling film or a mould. Refrigerate for 15 minutes to firm up.

2. 2

   Coat the chicken thighs in a mixture of plain flour and cornflour seasoned with salt and pepper.

3. 3

   Heat the oil in a deep saucepan to 175°C. Fry the chicken for 6–8 minutes until golden and cooked through. Drain on kitchen paper.

4. 4

   Mix gochujang, honey and soy sauce in a small pan and warm gently to make the glaze. Toss the fried chicken in the glaze.

5. 5

   Pan-fry the rice patties in a little oil for 2–3 minutes each side until golden and crisp. Assemble the rice burgers with a piece of glazed chicken between two rice patties and serve immediately.