Marinate the chicken

• In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper.
• Mix well, cover with cling wrap and refrigerate.

Make the Korean sauce

• In a small saucepan over medium heat, add the peanut oil and crushed garlic and sauté.
• Add the gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water.
• Stir well and cook until slightly thickened, then set aside.

Pickle the cucumber ribbons

• Combine the rice vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
• Remove from the heat and pour over the cucumbers in a shallow heatproof bowl.
• Set aside to cool.

Prepare the salad and dressing

• Toss the cabbage, spring onions and chives in a large bowl.
• Put the dressing ingredients in a screw-top jar and shake until completely mixed.
• Toss the dressing through the salad just before serving.

Heat the frying oil

• In a deep fryer or heavy-based saucepan, heat the oil to 175 °C.

Coat the chicken

• Whisk half of the flours with the eggs in a large bowl.
• Mix the remaining flours together in a separate bowl.
• Toss the marinated chicken in the egg and flour mixture until well coated, then toss in the flour mixture to coat completely.

First fry

• Fry the chicken in batches in the hot oil until lightly browned and crispy.
• Remove from the oil and drain on a wire rack or paper towel.

Second fry

• Heat the oil to 190 °C.
• Fry the chicken again until cooked through.
• Remove from the oil and drain on a wire rack or paper towel.

Coat the chicken in sauce

• In a large mixing bowl, add the double-fried chicken and Korean sauce.
• Toss well to completely coat.

Assemble the burgers

• Spread the toasted potato buns with mayonnaise.
• Top with salad, drained cucumber ribbons and a piece of chicken.
• Close with the bun top and serve.