Korean Fried Chicken & Quick Pickle Burger
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Korean Fried Chicken & Quick Pickle Burger

Korean Fried Chicken & Quick Pickle Burger

with Sesame Sweet Potato Fries & Corn Cob

Bring a burger brimming with colour and crunch to the table tonight courtesy of our show-stopping, succulent chicken burger. Team with crisp fries, buttery sweet corn and sesame cucumber for an unforgettable dinner delight!


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 Time20 minutes


Serving amount


sweet potato

1 cob


1 sachet

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 packet

sesame oil blend

(Contains Sesame;)

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )


bake-at-home burger buns

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

1 packet

Cheddar Cheese

1 packet

Slaw Mix

2 packet

Smokey Aioli

½ packet

Garlic Stir-Fry Sauce

Not included in your delivery

olive oil

1 tbs

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

plain flour

(Contains Gluten;)



(Contains Egg;)


Nutritional Values

Energy (kJ)5773 kJ
Calories1379 kcal
Fat59 g
of which saturates12.8 g
Carbohydrate135.4 g
of which sugars40.7 g
Dietary Fibre27.8 g
Protein70.7 g
Sodium1747 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. Halve corn cob. • Place fries and corn on a lined oven tray. Drizzle with olive oil, sprinkle with 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 smokey 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 garlic stir-fry sauce (see ingredients). • Divide Korean fried chicken burgers and fries between plates. • Serve with corn, sesame cucumber and remaining smokey aioli. Enjoy!

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