Gochujang chicken burgers
Total Time
31 minutes
Cook Time
31 minutes
Rating
5 out of 5 stars
(4)
Ingredients
2 servings
- 2 large skinless boneless chicken thighs
- 2 tbsp plain flour
- 1 free-range egg
- 2 tbsp gochujang paste
- 75g stale white bread
- olive oil
- 2 burger buns
- 320g crunchy veg, such as red cabbage, carrots, onions, radishes
- 1 fresh green chilli
- 1 tbsp toasted sesame seeds
- red wine vinegar
- extra virgin olive oil
- 2 tbsp Greek yoghurt
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Preparation
Step 1
One at a time, bash and flatten the chicken thighs between two sheets of greaseproof paper to 1cm thick, then dust all over with the flour.
Step 2
Beat the egg with 1 tablespoon of gochujang in a shallow bowl, then season with sea salt and black pepper. In a food processor, blitz the bread with 1 tablespoon of olive oil into fine crumbs, then spread across a plate.
Step 3
Preheat the air fryer for 2 minutes to 200°C. Dip the floured chicken into the egg mixture, letting any excess drip off, then coat in the breadcrumbs, spending a bit of time really patting them on.
Step 4
Evenly space the chicken in the air-fryer drawer and cook for 16 minutes, or until golden and cooked through, turning halfway and adding the buns cut side up for the last 2 minutes.
Step 5
Prep your veg, then finely shred or grate them to make a quick slaw – I use a speed-peeler to create a super-fine, crunchy texture. Finely slice and add the chilli, along with the sesame seeds, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, mix well, and season to perfection.
Step 6
Mix the remaining gochujang into the yoghurt and divide between the buns.
Step 7
Halve the chicken pieces and pile up with the slaw, put the bun lids on, squash together, and enjoy! serve any extra slaw on the side.
Step 8
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