Korean Fried Chicken Burger

Name: Korean Fried Chicken Burger with Fries, Sesame Cucumber and Sriracha Mayo
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 2 potato; 2 cob corn; 1 sachet mixed sesame seeds; 2 bake-at-home burger buns; 2 cucumber; 1 tub sesame oil blend; 1 tbs rice wine vinegar; 1 tbs soy sauce; 2 tbs plain flour; 1 eggs; 1 packet panko breadcrumbs; 1 packet mayonnaise; 1 bag slaw mix; 1 packet chicken thighs; 1 packet shredded Cheddar cheese; 1 packet sriracha sauce; 1 packet soy-ginger stir-fry sauce

with Fries, Sesame Cucumber and Sriracha Mayo

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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:Sesame•Gluten•Milk•Soy•Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes

Cooking difficultyEasy

Ingredients

/ Serving 2 people

2potato

2 cobcorn

1 sachetmixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2bake-at-home burger buns(ContainsGluten, Milk, Soy, EggMay be present Tree Nuts, Sesame, Lupin)

2cucumber

1 tubsesame oil blend(ContainsSesame)

1 packetpanko breadcrumbs(ContainsGluten)

1 packetmayonnaise(ContainsEgg)

1 bagslaw mix

1 packetchicken thighs

1 packetshredded Cheddar cheese(ContainsMilk)

1 packetsriracha sauce

1 packetsoy-ginger stir-fry sauce(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 tbsrice wine vinegar

1 tbssoy sauce(ContainsGluten, Soy)

2 tbsplain flour(ContainsGluten)

1eggs(ContainsEgg)

Nutritional Valuesper serving

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Instructions

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.

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Korean Fried Chicken Burger

with Fries, Sesame Cucumber and Sriracha Mayo

Not included in your delivery

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