Step 1

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

Step 2

To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

Step 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.

Step 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.

Step 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.