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Korean Fried Chicken Burger
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Korean Fried Chicken Burger

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!

Tags:
Over 30g protein
Allergens:
Sesame
Gluten
Soy
Egg
Wheat
Milk
Fish

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

2 cob

corn

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, 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;)

2

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

1 bag

slaw mix

2 packet

garlic aioli

(Contains Egg;)

1 packet

Sichuan garlic paste

(Contains Fish, Gluten, Sesame, Soy, Wheat;)

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;)

1

egg

(Contains Egg;)

1 tbs

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)6317 kJ
Fat64.2 g
of which saturates14.2 g
Carbohydrate153.6 g
of which sugars48.5 g
Protein73.4 g
Sodium1789 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• 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!