Korean-Style Fried Chicken and Halloumi Burger
with Cucumber Pickle, Sweet Potato Chips and Sriracha Mayo
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!
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 war 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.
Ingredients
2
Chicken Thighs
15
Sesame Seeds
1
Sriracha Sauce
24
Sesame Oil
(Contains Sesame)
125
Halloumi
30
Honey
2
Burger Buns
250
Sweet Potato Fries
20
Cornflour
15
Rice Vinegar
1
Ginger Puree
25
Ketjap Manis
(Contains Soya)
¾
Cucumber
(May contain Celery)
1
Mayonnaise
Not included in your delivery
½
Water
1
Water for the Sauce
Nutritional information
Instructions
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, 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.
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 (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!
