HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Chicken & Halloumi Burger
Korean Style Chicken & Halloumi Burger

Korean Style Chicken & Halloumi Burger

with Cucumber Pickle, Sweet Potato Chips & Sriracha Mayo

Street Food
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Fried until golden and crispy, and served with a sticky sesame sauce, our take on Korean fried chicken (or “KFC” as it is known) is through-the-roof delicious - tuck in!

Allergens:EggMustardCereals containing GlutenSoyaSesameMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

20 grams


2 unit(s)

Chicken Thigh

1 sachet


(ContainsEgg, Mustard)

1 sachet


1 pack(s)

Sweet Potato Fries

2 unit(s)

Seeded Burger Bun

(ContainsEgg, Cereals containing Gluten, Soya)

1 sachet

Ginger Puree

2 sachet


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, 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
per serving
per 100g
Energy (kJ)4452 kJ
Energy (kcal)1064 kcal
Fat53.0 g
of which saturates15.0 g
Carbohydrate99 g
of which sugars23.0 g
Protein51 g
Salt4.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 210°C. Put the cornflour into a large bowl and season with salt and pepper. Mix to combine. Add the chicken thighs and turn them over in the cornflour to coat well. Set aside. IMPORTANT: Wash your hands after handling raw meat. Mix the mayo with the water (see ingredient list for amount) and half the sriracha in a small bowl.


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


Pop the fries 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 put them onto the top shelf of the oven to cook until golden, 18-20 mins. Turn halfway through. Halve the burger buns and add them to the oven for the last 5 mins of cooking time.


Meanwhile, slice the halloumi - 2 slices per person (see ingredient list for the amount you need). 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.


Put your pan back on medium-high heat and add enough oil to coat the bottom of the pan. This will ensure the chicken gets 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: Wash your hands after handling raw meat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the heat, place the chicken on kitchen paper.


Lay a chicken thigh on the bottom half of each bun. Spoon the sticky sesame sauce over the top of the chicken thighs, followed by a few slices of cucumber and the halloumi. Top 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 over the remaining sesame seeds and then serve the remaining cucumber pickle on the side. Enjoy!