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.
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.
Ingredients
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 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;)
Nutritional Values
Utensils
Instructions
• 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, 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.
• 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.
• 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 half the garlic aioli. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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!
