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Korean Fried Chicken Burger

Korean Fried Chicken Burger

with Fries, Sesame Cucumber and Sriracha Mayo

Taste Tours
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Korean cuisine isn’t shy about using big, bold, and outrageous flavours. These chicken thighs are no exception. They take a cue from the Asian nation’s famed version of fried chicken and are teamed with crisp sesame cucumber salad, golden fries and corn for an absolutely vibrant feast.

Allergens:SesameGlutenMilkSoyEgg

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 cob

corn

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2

bake-at-home burger buns

(ContainsGluten, Milk, Soy, EggMay be present Tree Nuts, Sesame, Lupin)

2

cucumber

1 tub

sesame oil blend

(ContainsSesame)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

mayonnaise

(ContainsEgg)

1 bag

slaw mix

1 packet

chicken thigh

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sriracha

1 packet

soy-ginger stir-fry sauce

(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 tbs

rice wine vinegar

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

plain flour

(ContainsGluten)

1

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5598 kJ
Fat64 g
of which saturates15.9 g
Carbohydrate119.7 g
of which sugars31.9 g
Protein61.4 g
Sodium2382 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place the fries and corn on a lined oven tray. Season with salt and drizzle with olive oil. Sprinkle with the mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes.

2

While the fries are baking, chop the cucumber into small chunks. In a medium bowl, combine the cucumber, the sesame oil blend, rice wine vinegar, soy sauce and a generous pinch of salt and sugar. Set aside.

3

In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken thigh into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate. Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken in batches until golden and cooked through, 4-6 minutes each side. Transfer to a paper-towel lined plate. TIP: Reduce the heat if chicken is browning too quickly.

4

While the chicken is cooking, combine the mayonnaise and sriracha sauce in a small bowl. In a large bowl, combine the slaw mix and 1/2 the sriracha mayo. Season to taste.

5

Place the burger buns and chicken on a second lined oven tray. Top the chicken with the shredded Cheddar cheese. Bake for 3-5 minutes, until the cheese has melted. Halve the burger buns. Top each bun with the Korean fried chicken and slaw. Drizzle over the soy-ginger stir-fry sauce. TIP: You may need to trim the chicken to fit in the burger buns!

6

Divide the Korean fried chicken burgers and fries between plates. Serve with the sesame cucumber, corn and remaining sriracha mayo.