Korean cuisine isn’t shy about using big, bold, and outrageous flavours. These chicken breasts are no exception. They take a cue from the Asian nation’s famed version of fried chicken and are teamed with crisp sesame cucumber salad, golden fries and corn for an absolutely vibrant feast.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
sweet potato
2 cob
corn
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
cucumber
1 packet
sesame oil blend
(Contains Sesame;)
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 bag
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
Cheddar cheese
(Contains Milk;)
olive oil
1 tbs
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries and corn on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Bake until fries are tender and corn is golden, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide the fries and corn between two trays.
• Slice cucumber into half-moons. • In a medium bowl, combine cucumber, sesame oil blend, the rice wine vinegar, the soy sauce and a generous pinch of salt and sugar. Set aside. • In a small bowl, combine Sichuan garlic paste and a splash of water. Set aside.
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, egg and a generous pinch of salt. Whisk to combine. • In a second shallow bowl, place panko breadcrumbs. • Dip chicken breast into egg mixture to coat, then into breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until just golden, 1-2 minutes each side (it will finish cooking in step 5!). • Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if needed so the chicken doesn't stick to the pan!
• Place bake-at-home burger buns and pan-fried chicken on a second lined oven tray. • Top chicken with shredded Cheddar cheese. • Bake until chicken is cooked through, the cheese is melted and buns are heated through, 3-5 minutes. • Meanwhile, combine slaw mix and 1/2 the smokey aioli in a large bowl. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Drain sesame cucumber. Halve burger buns. • Top each bun with some slaw and the chicken. Drizzle with Sichuan garlic sauce. • Divide Korean fried chicken burgers and sweet potato fries between plates. • Serve with corn, sesame cucumber and remaining aioli. Enjoy!
TIP: If you can't fit all the chicken in the buns, slice any remaining chicken and serve on the side!