Ultimate Fried Chicken & Quick Pickle Burger
with Sesame Sweet Potato Fries & Corn Cob
Bring a burger brimming with colour and crunch to the table tonight courtesy of our show-stopping, succulent, Korean fried chicken burger. Team with crisp fries, buttery sweet corn and sesame cucumber for an unforgettable fusion dinner!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
2
Bake-At-Home Burger Buns
(Contains: Milk, Wheat, Gluten, Eggs, Soy; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Almond, Hazelnut, Brazil nut, Cashew, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Wheat, Gluten, Soy, Sesame;)
1 packet
Slaw Mix
1 packet
Sesame Oil Blend
(Contains: Sesame;)
2
Sweet Potato
1
Corn
1
Cucumber
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. Halve corn cob. • Place fries and corn on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Bake until fries are tender and corn is golden, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide the fries and corn between two trays.
• Meanwhile, thinly slice cucumber. • In a medium bowl, combine cucumber, sesame oil blend, the vinegar, soy sauce and a generous pinch of salt and sugar. Set aside.
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, the egg and a generous pinch of salt. Whisk to combine. • In a second shallow bowl, place panko breadcrumbs. • Dip chicken breast into the egg mixture to coat, then into the breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until just golden, 1-2 minutes each side (it will finish cooking in step 5!). Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if needed so the chicken doesn’t stick to the pan!
• Halve bake-at-home burger buns. • Place burger buns and pan-fried chicken on a second lined oven tray. • Top chicken with Cheddar cheese. • Bake until chicken is cooked through, the cheese is melted and buns are heated through, 3-5 minutes. • Meanwhile, in a large bowl, combine slaw mix and half the smokey aioli. Season to taste.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Top each bun with some slaw, quick pickle sesame cucumber and fried chicken. • Drizzle with garlic stir-fry sauce. • Divide fried chicken burgers and sesame sweet potato fries between plates. • Serve with corn cob, remaining sesame cucumber and remaining smokey aioli. Enjoy!
TIP: If you can’t fit all the chicken in the buns, slice any remaining chicken and serve on the side!
