Korean Fried Chicken & Quick Pickle Burger
with Sesame Sweet Potato Fries & Corn Cob
Bring a burger brimming with colour and crunch to the table tonight courtesy of our show-stopping, succulent chicken burger. Team with crisp fries, buttery sweet corn and sesame cucumber for an unforgettable dinner delight!
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.
Ingredients
2
sweet potato
1 cob
corn
1 sachet
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 packet
Cheddar Cheese
1 packet
Slaw Mix
2 packet
Smokey Aioli
½ packet
Garlic Stir-Fry Sauce
Not included in your delivery
olive oil
1 tbs
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. Halve corn cob. • Place fries and corn on a lined oven tray. Drizzle with olive oil, sprinkle with 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.
• Meanwhile, thinly slice cucumber. • In a medium bowl, combine cucumber, sesame oil blend, the vinegar, soy sauce and a generous pinch of salt and sugar. 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, the egg and a generous pinch of salt. Whisk to combine. • In a second shallow bowl, place panko breadcrumbs. • Dip chicken breast into the egg mixture to coat, then into the 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!
• Halve bake-at-home burger buns. Place burger buns and pan-fried chicken on a second lined oven tray. • Top chicken with Cheddar cheese. • Bake until chicken is cooked through, the cheese is melted and buns are heated through, 3-5 minutes. • Meanwhile, in a large bowl, combine slaw mix and half the smokey aioli. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Top each bun with some slaw, sesame cucumber and chicken. Drizzle with garlic stir-fry sauce (see ingredients). • Divide Korean fried chicken burgers and fries between plates. • Serve with corn, sesame cucumber and remaining smokey aioli. Enjoy!
TIP: If you can't fit all the chicken in the buns, slice any remaining chicken and serve on the side! Enjoy!