Cornflake Korean Burgers

• temps total: 45 mins

Ingrédients

• pack of chicken thighs, I made 4-6 (however many you want to make can scale up below)

• 1 egg (additional as needed depending on amount of chicken)

• 50g of corn flakes

• 2 brioche buns

• lettuce

Korean sauce

• 4 tbsp gochujang

• 6 tbsp ketchup

• 4 tbsp soy sauce

• 1.5 tbsp rice wine vinegar

• 1 tbsp mirin

• garlic powder

Instructions

1. preheat the over to 200 degrees

2. Butterfly your chicken and cover in Cajun seasoning or other of your choice

3. crush the cornflakes onto a plate and whisk an egg yolk into a separate bowl

4. dip your chicken in the egg mix and coat in the cornflakes. Transfer to a lined baking tray and bake for 15-18mins (check final temp).

5. Meanwhile combine all the ingredients of the sauce and simmer on a low heat. Adjust amounts to desired taste and add water to loosen if needed.

6. serve with the brioche buns, cucumber, lettuce and veggies of your choice