Korean Fried Chicken Burger
with Sesame Sweet Potato Fries & Corn
Korean cuisine isn’t shy about using big, bold, and outrageous flavours. These chicken breasts 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, sweet potato fries and corn for an absolutely vibrant feast.
We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
sweet potato
2 cob
corn
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
cucumber
1 packet
sesame oil blend
(Contains: Sesame;)
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
bake-at-home burger buns
(Contains: Gluten, Soy, Wheat, Eggs, Milk; May be present: Almond, Hazelnut, Sesame, Lupin.)
1 bag
slaw mix
2 packet
garlic aioli
(Contains: Eggs;)
1 packet
Sichuan garlic paste
(Contains: Sesame, Gluten, Soy, Wheat, Fish;)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
1 tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • 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, slice cucumber into thick half-moons. • In a medium bowl, combine cucumber, sesame oil blend, the vinegar, the 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 egg mixture to coat, then into 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 garlic aioli. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Top each bun with some slaw and chicken. Drizzle with Sichuan garlic paste. • Divide Korean fried chicken burgers and sweet potato fries between plates. • Serve with corn, sesame cucumber and aioli. Enjoy!
TIP: If you can't fit all the chicken in the buns, slice any remaining chicken and serve on the side!
