Korean Double Crumbed Chicken & Kimchi Burger

• Meanwhile, in a medium bowl, combine slaw mix, a 
drizzle of olive oil and a pinch of salt and pepper. 

• In a shallow bowl, combine the plain flour, salt and 
a good pinch of pepper. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, combine 
panko breadcrumbs with a pinch of salt and 
pepper.
• Place your hand flat on top of each chicken breast 
and slice through horizontally to make two 
thin steaks.
• Dip chicken into flour to coat, then into egg and 
finally in breadcrumbs. Transfer to a plate.  

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat. When oil is hot, 
cook chicken, in batches, until golden and cooked 
through (when no longer pink inside), 3-4 minutes 
each side.
• Transfer to a paper towel-lined plate. 

TIP: Add extra oil if needed so the chicken does not stick 
to the pan.

• Halve bake-at-home burger buns and bake directly 
on a wire rack in the oven, until heated through,  
2-3 minutes.