Korean Crispy Chicken Burger

Thinly slice or shred the white cabbage. Gently knead it with a pinch of fine salt to soften it. Then stir in the mayonnaise, sesame oil, and half of the sesame seeds. Let the slaw rest until serving. Slice the spring onions into thin rings.

Pat the boneless chicken thighs dry and lightly pound them flat so they cook evenly. Season with a little salt, then thoroughly coat all over in cornstarch so the meat is completely covered and dry.

For the glaze, mix the gochujang chili paste, runny honey, soy sauce, finely grated garlic, and grated ginger with 2 tbsp water in a small saucepan. Simmer gently over medium heat for about 2–3 minutes until the glaze thickens and turns glossy.