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Fusion Recipes
Korean Style Chicken & Halloumi Burger

Korean Style Chicken & Halloumi Burger

with Cucumber Pickle, Sweet Potato Chips and Sriracha Mayo

Limited Edition
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We love a good Chicken and Halloumi Burger with Chips and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time40 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

20 grams


2 unit(s)

Chicken Thighs

1 sachet


(ContainsEgg, Mustard)

1 sachet


2 unit(s)

Small Sweet Potato

2 unit(s)

Burger Bun

(ContainsEgg, Gluten, Soya)

½ piece


2 sachet


1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Sesame Oil


1 pot(s)

Sesame Seeds


¾ unit(s)


1 sachet

Rice Vinegar

½ block(s)



Not included in your delivery

½ tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)5004 kJ
Energy (kcal)1196 kcal
Fat56.0 g
of which saturates16.0 g
Carbohydrate124 g
of which sugars36.0 g
Protein53 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Prep the Chicken
Prep the Chicken

Preheat your oven to 200°C. Put the cornflour into a mixing bowl and add a pinch of salt and pepper. Stir to combine. Add the chicken thighs and turn them over in the cornflour to coat well. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Mix the mayo with the water (see ingredients for amount) and half the sriracha in a small bowl.

Bake the Potato
Bake the Potato

Chop the sweet potato into chips the size of your index finger (no need to peel). Pop the chips onto a baking tray, drizzle with a little oil, and season with a pinch of salt and pepper. Arrange them in a single layer and pop them onto the top shelf of the oven to cook until golden, 25-30 mins. Turn halfway through cooking. Halve the burger buns and add them to the oven on another baking tray for the last 5 mins of cooking time.

Make the Sauce
Make the Sauce

Meanwhile, peel and grate the ginger. Put the ginger in a small saucepan, along with the honey, soy sauce, remaining sriracha, half the sesame oil and half the sesame seeds. Place on medium heat, bubble away until sticky and thick, 3-4 mins, reduce the heat if necessary. Stir every minute. In the meantime, trim the cucumber and thinly slice. Put the rice vinegar and remaining sesame oil in a bowl with a pinch of salt, sugar and pepper, mix, add the cucumber, toss to combine.

Fry the Halloumi
Fry the Halloumi

Slice the halloumi - two slices per person.

Heat a drizzle of oil in a frying pan on medium- high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove the halloumi from the pan to a plate, cover with foil and leave to the side.

Fry the Chicken
Fry the Chicken

Pop your pan back on medium-high heat, add some more oil - you want the whole bottom of the pan to be covered in oil - to get the chicken really crisp. Once the oil is hot, lay in the chicken thighs, flatten them down, fry until crispy and golden, 12-14 mins. Turn every 2-3 mins. Discard any cornflour left in the bowl. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove from the heat, place the chicken on some kitchen paper.


Lay a chicken thigh on the bottom half of each bun. Spoon the sticky sesame sauce over the top of the thighs, followed by a few slices of pickled cucumber and the halloumi. Finish with a small spoonful of sriracha mayo and the burger top. Serve the sweet potato chips on the side and drizzle over the remaining sriracha mayo. Sprinkle on the remaining sesame seeds and then serve the remaining cucumber pickle on the side. Enjoy!