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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Gluten, Soy.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Sweet Potato
1
Cucumber
1 packet
Slaw Mix
1
Corn
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Hazelnut, Gluten, Soy, Milk, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
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!
