HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Fried Chicken Burger
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.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 cob


1 sachet

mixed sesame seeds

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


bake-at-home burger buns

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



1 tub

sesame oil blend


1 packet

panko breadcrumbs


1 packet



1 bag

slaw mix

1 packet

chicken thigh

1 packet

shredded Cheddar cheese


1 packet


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




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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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!


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