

SERVES:
Sauce
Fish sauce 2 tbsp
Soy sauce 2 tbsp
Grated ginger 2 tsp
Finely chopped garlic 2 tsp
Honey 4 tbsp
Rice vinegar 2 tbsp
gochujang (Korean chili paste) 4 tbsp
Korean chilli flakes 1 tbsp
ketchup 2 tbsp
Fried chicken
chicken thigh fillets (without skin) 8
salt & pepper
plain flour 50 g
rice flour 60 g
tapioca starch or corn starch 60 g
xanthum 3 g
water 500 ml
cooking oil, for deep frying 1 l
Method
Recipe created by Mark Best for Birch & Waite
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Mark Best’s KFC Burger with Birch & Waite Whole Egg Mayonnaise

Ingredients
SERVES:
Sauce
Fish sauce 2 tbsp
Soy sauce 2 tbsp
Grated ginger 2 tsp
Finely chopped garlic 2 tsp
Honey 4 tbsp
Rice vinegar 2 tbsp
gochujang (Korean chili paste) 4 tbsp
Korean chilli flakes 1 tbsp
ketchup 2 tbsp
Fried chicken
chicken thigh fillets (without skin) 8
salt & pepper
plain flour 50 g
rice flour 60 g
tapioca starch or corn starch 60 g
xanthum 3 g
water 500 ml
cooking oil, for deep frying 1 l
Method
Recipe created by Mark Best for Birch & Waite