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The Korean Style

The Korean Style

Korean Inspired Fried Chicken Burger, Sriracha Mayo, Sesame Chips and Sambal Slaw

Egg(s) not included
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time40 minutes


serving amount

450 grams


10 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

50 grams


(Contains Cereals containing gluten)

3 unit(s)

Chicken Thighs

1 unit(s)

Baby Gem Lettuce

1 unit(s)


15 grams

Sambal Paste

96 grams


(Contains Egg, Mustard)

120 grams

Coleslaw Mix

30 grams

Sriracha Sauce

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

Not included in your delivery

1 unit(s)


¼ tsp



Nutritional information

Energy (kJ)4129 kJ
Energy (kcal)987 kcal
Fat41.4 g
of which saturates8.4 g
Carbohydrate108.7 g
of which sugars14.8 g
Protein50.2 g
Salt3.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Large Frying Pan
Large Bowl



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, then 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. In another medium bowl, add the panko breadcrumbs and remaining sesame seeds. Season with the salt (see pantry for amount) and pepper. 

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's 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.

Transfer the chicken to a medium baking tray and bake 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 and reserve 2 whole baby gem leaves per person. Thinly slice the rest. Halve the lime. 

In a large bowl, combine the sambal and a third of the mayo. Squeeze in half the lime juice. Season with salt and pepper and stir until well combined. 

Add the coleslaw mix and sliced baby gem to the bowl and stir well to coat. Set aside.


In a small bowl, combine the remaining mayo with the sriracha.

Halve the burger buns.

When the chicken and wedges have 2 mins left, pop the buns into the oven to warm through, 2-3 mins.


When everything's ready, cut your fried chicken into strips.

Spread the sriracha mayo over the bun bases and lids. Top the bases with the fried chicken pieces and the whole baby gem leaves. Close with the bun lids.

Serve your craft burgers with the sesame chips and slaw alongside.