Crispy Chicken Burgers

Mike's Crispy Chicken Burger with Asian Slaw & Gochujang Sauce

Overview

A crunchy, spicy chicken burger layered with tangy slaw and bold Gochujang sauce. From Mike’s *Eat Well For Less? New Zealand*.

• Prep time: 12 mins
• Cook time: 20 mins
• Serves: 4

Ingredients

Crispy Chicken Burgers

• 4 Halal boneless chicken thighs
• ½ cup milk
• ½ cup plain flour
• 2 cups panko breadcrumbs
• Cooking spray
• 4 soft burger buns, halved and toasted
• ¼ iceberg lettuce, shredded
• 1 spring onion, sliced
• 1 carrot, grated
• 1 tbsp mayonnaise
• 1 tbsp sweet gherkins, sliced
• 1 tsp sesame seeds
• 1 tsp soy sauce
• 1 tsp rice wine vinegar
• Salt & pepper

Gochujang Sauce

• 2 tbsp Gochujang paste
• 2 tbsp mayonnaise
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp garlic powder

Method

Chicken Prep

1. Slice chicken thighs into even thickness.
2. Set up three bowls: milk, flour, and breadcrumbs. Season each with salt and pepper.
3. Dredge chicken through milk, flour, then breadcrumbs.
4. Place on tray, spray with cooking spray, and cook in fryer or oven at 200°C for 18–20 minutes until golden.

Sauce & Slaw

1. Mix all Gochujang sauce ingredients in a bowl.
2. In another bowl, combine shredded lettuce, carrot, spring onion, sesame seeds, soy sauce, rice wine vinegar, mayonnaise, and gherkins. Season to taste.

Assembly

1. Spread Gochujang sauce on toasted buns.
2. Add crispy chicken, slaw, and extra sauce if desired.
3. Serve immediately.

Notes

• For extra crunch, chill the slaw before serving.
• Gochujang adds heat—adjust to taste.

Tags

<recipe>chicken</recipe>