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

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• 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.

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Method

1. Heat your fryer oil to 180C

2. Place the 4 pieces of chicken into a bowl and crack in the egg. Mix with your fingers until the chicken is coated. 

3. 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).

4. While the chicken is frying, cut the buns in half horizontally and toast.

5. On the bottom half of each bun, place a spoon of slaw.

6. Once the chicken is cooked, remove and allow to drain. 

7. Place a piece of chicken on top of each mound of slaw. 

8. Spoon over the gochujang and replace the top bun to serve. 

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