Korean chicken burgers

Korean chicken burgers with kimchi

Korean food as a whole is having a moment and this burger mixes tangy and spicy with BBQ flavours

By , 11 February 2016

(2 votes)

Korean chicken burgers with kimchi
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 331g serving contains
  • Energy

    1662KJ

    397KCAL

    20%
  • Fat

    7.0g

    low

    10%
  • Saturates

    1.3g

    low

    7%
  • Sugars

    8.9g

    low

    10%
  • Salt

    1.66g

    med

    28%
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 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
Method
  • 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.