Philli Armitage-Mattin served up tasty Korean fried chicken burger with buttery Korean sauce and slaw on Saturday Kitchen.

The ingredients for the Korean fried chicken burger are: 240ml buttermilk, ½ tsp salt, 1 tbsp pickle juice (pickle brine), 4 chicken thigh fillets, 50g cornflour, 200g plain flour, 1 tsp ground paprika, 1 tsp garlic powder and 50g cornflakes (optional).

For the slaw: ½ white cabbage, thinly sliced, 2 tbsp pickle brine, handful fresh dill, chopped, 1 tbsp fish sauce, 1 tbsp brown sugar and pinch salt.

For the buttery Korean sauce: 100g tomato ketchup, 50g honey, 50g gochujang (Korean fermented red chilli paste), 50g unsalted butter and 300–600ml oil, for frying.

To serve: 4 brioche burger buns, sliced, knob of butter, Japanese-style mayonnaise and gherkins or quick pickled cucumbers.

See recipes by Philli in her book titled: Taste Kitchen: Asia: Six Flavours to Suit Every Taste available from Amazon now.