Korean chicken burgers with kimchi
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- 4 small chicken breasts
- 230g pack Growers’ Selection Kickin’ Korean Stir Fry Sauce
- savoy cabbage, finely sliced
- 1 carrot, cut into matchsticks
- 6 radishes, sliced
- 2 spring onions, trimmed and sliced
- 1 clove garlic, crushed
- 2tbsp white wine vinegar
- 1tbsp sesame oil
- 2cm root ginger, peeled and grated
- 1tsp sugar
- tsp chilli powder
- curly lettuce, shredded
- 4 Asda Crusty Rolls
Put the chicken in a bowl and pour over the Korean Sauce. Toss well to coat each piece. Cover with clingfilm and marinate for 2 hrs.
Preheat the oven to 200C/180C Fan/ Gas 6. Bake the chicken on a lined baking sheet for 25 mins until cooked through. To test, stick a skewer in the meat – if the juices run clear, it’s done.
Make the kimchi – put the cabbage, carrot, radishes and spring onions in a bowl. Whisk together the remaining ingredients, except the lettuce and rolls. Pour over the veg and mix well.
Serve the chicken in the rolls with the lettuce and kimchi.