Korean Fried Chicken Burger

Method

1. Mix the chicken with the salt, sugar, rice wine and sesame oil and refrigerate at least 2 hours or overnight. Stir in the potato starch just before frying.
2. Slice the cucumber thinly, salt it for 25 minutes, then squeeze, rinse and pat dry.
3. Whisk the mayonnaise and gochujang together.
4. Fry the chicken at 320°F in batches until cooked through, 6–9 minutes. Drain and season.
5. Steam the buns or toast them about 1 minute. Mayo on the bases, then chicken, kimchi, cucumber and spring onion, more mayo on the lids.