Recipes>Chicken Recipes
Jamie Oliver’s Gochujang Chicken Burgers
by Jamie Oliver from Easy Air Fryer
Easy
Serves 2
If you love the thick, spicy and sweet Korean paste gochujang, you’ll love this delicious chicken burger from Jamie Oliver. Cooked in the air fryer, the succulent chicken is crisp and golden but much better for you.
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From the book
Easy Air Fryer
Jamie Oliver
Easy Air Fryer
Banish beige air fryer meals with Jamie’s brand-new cookbook
Featuring 80 flavourful, colourful and nutritious recipes for your air fryer
With chapters including Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapés, Get Your Bake On and Proper Puds
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Ingredients
| 2 large | skinless boneless chicken thighs |
|---|---|
| 2 tbsp | plain flour |
| 1 | egg |
| 2 tbsp | gochujang paste |
| 75g | stale white bread |
| 2 | burger buns |
| 320g | crunchy veg, such as red cabbage, carrots, onions, radishes |
| 1 | fresh green chilli |
| 1 tbsp | toasted sesame seeds |
| 2 tbsp | Greek yoghurt |
Essential kit
You will need: an air fryer.
Method
Hands on time: 15 minutes. Cook time: 16 minutes.
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.
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.
Preheat the air fryer for 2 minutes to 200ºC. 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.
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.
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.
Mix the remaining gochujang into the yoghurt and divide between the buns. 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.
ENERGY 665kcal FAT 22g SAT FAT 5g PROTEIN 33.6g CARBS 83.7g SUGARS 20.3g SALT 2.6g FIBRE 8.5g
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Ingredients
Method
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