Korean Fried Chicken Burger
with Sesame Chips and Sambal Slaw
- Sesame
- Cereals containing gluten
- Egg
- Mustard
- Wheat
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
10 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
50 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
3 unit(s)
British Chicken Thighs
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Lime
15 grams
Sambal Paste
96 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
30 grams
Sriracha Sauce
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
Not included in your delivery
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle with half the sesame seeds and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Into another medium bowl, add the panko breadcrumbs and remaining sesame seeds and season with salt and pepper.
Season the chicken with salt and pepper. Dip the chicken into the bowl with egg and then into the bowl with the breadcrumbs, ensuring it is completely coated. Shake off the excess and transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Pop the chicken onto a medium baking tray. Place the chicken on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, reserve 2 whole baby gem leaves per person. Thinly slice the rest. Halve the lime.
Combine the sambal and a third of the mayo in a large bowl. Squeeze in half the lime juice. Season with salt and pepper and stir until well combined.
Add the coleslaw mix and the sliced baby gem to the bowl and stir well to coat. Set aside.
Combine the sriracha and remaining mayo in a small bowl.
Halve the burger buns. When there are 2 mins left for the chicken, pop them into the oven to warm through, 2-3 mins.
When ready, cut the chicken into strips.
Spread the sriracha mayo onto the cut sides of the buns. Add the fried chicken pieces to the bottom bun and top with the whole baby gem leaves. Close the burger.
Serve the sesame chips and slaw alongside.
Enjoy!
