Korean Fried Chicken Burger

1. Place the chicken thigh fillets in a bowl, cover with buttermilk, and refrigerate for at least 1 hour to tenderize.

2. In a large shallow dish combine flour, garlic powder, onion powder, paprika, salt, and black pepper; whisk to distribute evenly.

3. Heat a deep pot of oil to 350°F (350°F). Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the seasoned flour, shaking off excess.

4. Carefully lower the coated chicken into the hot oil and fry for 7–10 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F (165°F). Drain on paper towels.

5. While the chicken fries, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl; set aside.

6. In a large bowl combine shredded green cabbage and carrots. Add mayonnaise, the remaining 15 ml of rice vinegar, sugar, salt, and black pepper; toss until the slaw is evenly coated.

7. Slice the hamburger buns horizontally, spread a thin layer of mayonnaise on each cut side, and toast them lightly in a skillet or oven until just golden.

8. Assemble each burger: place a fried chicken piece on the bottom bun, drizzle generously with the prepared Korean sauce, top with a generous spoonful of coleslaw, add a portion of kimchi, and finish with the top bun.

9. Serve immediately while the chicken is hot and the buns are crisp.