Kimchi Chicken Rice Burger
As part of our series the Hunger Stage, which covers everything festival food, we asked Sophie Ellis-Bextor to invent her ultimate festival fusion dish.
Done in 2 hours
Serves 2
Ingredients
for the chicken
4chicken thighs, boneless and skinless
2 tbspgochujang
1 tbspsoy sauce
1 tspgarlic powder
1 tspbrown sugar
1lime, juiced
1 tbspgochugaru
50mlolive oil
for the pickles
2baby cucumbers, sliced
200mlrice vinegar
1/2 tspsesame seeds
1 tspsalt
1 tspsugar
for the mayo
3 tbspJapanese mayo
1 tbspgochugaru
1/2lime, juiced
1/2 tspgarlic powder
Pinchsalt
to serve
200gsushi rice
1 tspsalt
1.5 tspsugar
2 tbsprice vinegar
Vegetable oil
Kimchi
She asked for Japanese-Korean fusion, plus some rice, pickles, kimchi, chicken and some spice. So, I present the kimchi chicken rice burger! Crispy sushi rice 'buns', Gochujang grilled chicken, kimchi, spicy mayo, and sesame pickles.
Method
Wash the sushi rice until the water runs clear, then cover with water so it comes up to your first finger knuckle. Cover, cook on low for 15 minutes then turn off the heat and leave to steam for another 5 minutes.
Mix together salt, sugar, and rice vinegar, then stir through the rice
Press into a casserole dish lined with cling film, cover with more cling film, then pop into the fridge to set for 1 hour.
Next, marinate the chicken thighs in gochujang, soy sauce, lime juice, garlic, brown sugar, gochugaru, and oil. Set aside
Thinly slice the cucumbers, then toss in rice vinegar, salt, sugar, and sesame seeds
For the mayo, mix together the mayo, gochugaru, lime, garlic, and salt.
Preheat the oven grill to 250 C. Cook the chicken under the grill until cooked through and nicely charred (around 5 mins on each side), then slice.
Once the sushi rice is set, remove from the dish and cut out circles.
Preheat the oil to 180 C, then fry the sushi rice discs until golden and super crispy
Now it’s time to build - crispy rice, mayo, kimchi, chicken, pickles, and the other crispy rice. Enjoy!
