Korean Fried Chicken Sliders
Is it time to step away from the traditional chicken burger? Chef Paul has showed off his take of the offering and given it a Korean-infused twist. Check it out.
Ingredients
Serves:
- 8 each QBA Milk Bun Sliders
- 128 g Praise Whole Egg Mayonnaise
- 256 g White Wings Plain Flour
- 20 mL Simply Sunflower Oil
- 500 g Chicken Thighs
- 192 g Breadcrumbs
- 1 each Egg
- 20 mL Milk
- 1/2 each Lime
- 30 mL Gochu Jang
- 30 g Kim Chi
- 1 each Lettuce
Method
Step 1:
If using chicken thighs cut them in half, flatten the chicken pieces by placing them between cling film and use a rolling pin to make them an even thickness.
Step 2:
Dust the chicken with White Wings Plain Flour and give them a shake to remove any excess flour. Then, add them to the egg and milk wash and coat them with the breadcrumbs. Pop them on a lined tray and place them in the fridge to allow the crumb coating to set.
Step 3:
Heat grill with Simply Sunflower Oil and start frying the chicken on a medium heat, a couple of minutes on each side. Be careful not to overcrowd the plate. Set the fried chicken on a lined tray and finish them off in a pre-heated oven at 180 degrees celsius.
Step 4:
To make the dressing, mix the Praise Whole Egg Mayonnaise, kim chi juice and Gochu Jang, which is a Korean paste.
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Step 5:
Slice the QBA Milk Bun Sliders in half and gently toast each side on the grill.
Step 6:
To assemble, spread the Korean flavoured dressing across the top and bottom bun, follow with a washed lettuce leaf, the fried crumbed chicken and finish it off with kim chai.
