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Asian fried chicken burger recipe
Fried chicken, homemade gochujang ketchup and Asian slaw make up the Asian fried chicken burger served up in The Living Space.
Ingredients
Makes 4 chicken burgers
2 large chicken breasts - split lengthways on the horizontal
1 free-range egg
4 burger buns
oil for deep frying
Coating flour
180g potato flour (fecule)
60g rice flour
80g self-raising flour
1 tbs baking powder
1/2 tsp ground white pepper
Salt
Gochujang ketchup
3 tbs Heinz tomato ketchup
2 tbsp Korean chilli paste
1/2 tbs soy sauce
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp rice wine vinegar (or white wine vinegar
Place all ingredients into a saucepan, stir to incorporate, bring to a boil and remove from the heat.
Slaw
100g chinese leaf
1 carrot - peeled and cut into matchsticks
200g mooli - peeled and cut into matchsticks
50g coriander - picked
1 red chilli - deseeded and cut into fine strips
50ml white vinegar
250ml greek yoghurt
Place all the vegetables into a bowl, season with salt, add the vinegar and the Greek yoghurt and fold together, finally add the coriander.
Method
Heat your fryer oil to 180C
Place the 4 pieces of chicken into a bowl and crack in the egg. Mix with your fingers until the chicken is coated.
Place the flour into a separate bowl and add the drained chicken, coat the chicken and place it into the fryer for around 4-6 minutes depending on the thickness of the chicken, you can check with a thermometer (70C).
While the chicken is frying, cut the buns in half horizontally and toast.
On the bottom half of each bun, place a spoon of slaw.
Once the chicken is cooked, remove and allow to drain.
Place a piece of chicken on top of each mound of slaw.
Spoon over the gochujang and replace the top bun to serve.
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