Fried Chicken & Quick Pickle Burger

• 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, 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.