Korean Fried Chicken Burger
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Korean Fried Chicken Burger

Korean Fried Chicken Burger

with Sesame Sweet Potato Fries & Corn Cob

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.

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
Cooking Time
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; May be present: Soy. )

2

bake-at-home burger buns

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

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

slaw mix

2 packet

garlic aioli

(Contains Egg;)

1 packet

Sichuan garlic paste

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

Not included in your delivery

olive oil

1 tbs

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

pinch

sugar

1 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)5877 kJ
Fat57.3 g
of which saturates13.1 g
Carbohydrate142.5 g
of which sugars39.7 g
Protein75 g
Sodium1192 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying 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, thinly slice cucumber. • In a medium bowl, combine cucumber, sesame oil blend, the vinegar, 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 the egg mixture to coat, then into the 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 half the 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, sesame cucumber and chicken. Drizzle with Sichuan garlic paste (see ingredients). • Divide Korean fried chicken burgers and sweet potato fries between plates. • Serve with corn, remaining sesame cucumber and garlic aioli. Enjoy!

TIP: If you can't fit all the chicken in the buns, slice any remaining chicken and serve on the side!