Korean BBQ Chicken Burger
17 Min
Easy
Rich, smoky, sweet and gingery with a hint of chilli our Maggi Pan Perfect Korean Barbecue Sauce is perfect for adding on top of these chicken burgers!
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Pan Perfect Korean Barbecue
1
Medium
Egg
50
g
Plain Flour
2
tablespoons
sunflower or vegetable oil
1
small
red chilli, finely sliced
1
Medium
cucumber, sliced
20
g
spring onions, sliced
80
g
radishes, sliced
2
heads
Small Gem Lettuce
1
packet
Brioche burger buns (4)
0.5
bunch
bunch fresh coriander or mint leaves, chopped
4
wedges
lime (optional, to serve)
.
Nutrition Value
Carbohydrate
61 g
Energy
383.56 kcal
Fat
11.12 g
Protein
12.89 g
Sodium
667.96 mg
of which: sugars
14.77 g
Information per serving
Instructions
17 Minutes
-
Step1
5 MinSlice through the fattest part of the chicken breast so that you create 2 chicken steaks which are similar in thickness. Pat them dry with kitchen paper. Then dip each in the egg and then flour to coat lightly. -
Step2
7 MinHeat the oil in a large frying pan and cook the chicken steaks until light golden brown and piping hot throughout. Transfer to a plate, cover and keep warm. Wipe the excess oil from the pan with kitchen paper. -
Step3
3 MinMix the Korean seasoning with 150ml water, add to the frying pan used for the chicken and bring the sauce to a simmer, stirring occasionally. Cook for 2-3 minutes until you have a sticky glaze. Return the chicken to the pan, coat in the sauce and remove from the heat. -
Step4
1 MinSplit the buns, toast or warm briefly in the microwave then fill with the salad ingredients. Top with the sticky Korean chicken and top with the bun lid. Tuck in! -
Step5
1 MinIf you have a lime – squeeze it over the salad just before serving for extra freshness and zing!
