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Korean-Style Fried Chicken and Halloumi Burger

Korean-Style Fried Chicken and Halloumi Burger

with Cucumber Pickle, Sweet Potato Chips and Sriracha Mayo

Street Food
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This dish from our “Street Food” recipe collection is a real lip-smacker: crispy Korean Fried Chicken and Halloumi Burger with cucumber pickle, sweet potato fries and sriracha mayo. Fried until golden and crispy, and served with a sticky sesame sauce, this is our take on Korean fried chicken. Treat-night or week-night, this recipe is through-the-roof delicious - tuck in!

Allergens:EggSoyaSesameGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

20 grams

Cornflour

2 unit(s)

Chicken Thigh

1 sachet

Mayonnaise

(ContainsEgg)

1 sachet

Sriracha

1 sachet

Ginger Puree

2 sachet

Honey

1 sachet

Ketjap Manis

(ContainsSoya)

1 sachet

Sesame Oil

(ContainsSesame)

1 pot(s)

Sesame Seeds

(ContainsSesame)

¾ unit(s)

Cucumber

1 sachet

Rice Vinegar

1 pack(s)

Sweet Potato Fries

2 unit(s)

Seeded Burger Bun

(ContainsEgg, Soya, Gluten)

½ block(s)

Halloumi

(ContainsMilk)

Not included in your delivery

½ tbsp

Water

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4402 kJ
Energy (kcal)1052 kcal
Fat52.0 g
of which saturates16.0 g
Carbohydrate107 g
of which sugars30.0 g
Protein44 g
Salt3.58 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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.

2

Put the ginger in a small saucepan, along with the honey, ketjap manis, remaining sriracha, water (see ingredients for amount), half the sesame oil and half the sesame seeds. Put on medium heat, bubble away until sticky and thick, 2-3 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.

3

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.

4

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.

5

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.

6

Lay a chicken thigh on the bottom half of each bun. Spoon the sticky sesame sauce over the top of the chicken thighs (reheat first if necessary), 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!