Korean Fried Lilydale Free Range Chicken Burger Recipe

Ingredients For Korean Fried Lilydale Free Range Chicken Burger Recipe

• 3 Lebanese cucumbers, cut into chunky discs
• 2 tablespoon Salt
• 0.5 tablespoon Caster sugar
• 2 Cloves Garlic, Crushed
• 5 centimeter Thumb ginger, finely grated
• 2 Spring onion, finely sliced
• 2 tablespoon Gochugaru
• 4 tablespoon Rice wine vinegar
• 2 tablespoon Fish sauce
• 0.5 tablespoon Sesame oil
• 4 Lilydale chicken thigh fillets, boneless, skinless
• 1 cup Plain flour
• 0.33000000000000007 cup Cornflour
• 2 teaspoon Sea salt
• 2 cup Buttermilk
• Sunflower oil, to deep fry
• 2 Spring onions, trimmed and finely sliced on the angle
• 1 cup Wombok cabbage, finely shredded
• 4 Soft brioche buns
• 1.5 cup Hellmans mayonnaise
• 8 Slices burger cheese