Korean Double Crumbed Chicken & Kimchi Burger

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

• In a shallow bowl, combine the plain flour, sweet 
soy seasoning, the 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, 3-5 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.