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Asian fried chicken burger recipe

Fried chicken, homemade gochujang ketchup and Asian slaw make up the Asian fried chicken burger served up in The Living Space.


Makes 4 chicken burgers

  • 2 large chicken breasts - split lengthways on the horizontal
  • 1 free-range egg
  • 4 burger buns
  • oil for deep frying
  • Coating flour
  • 180g potato flour (fecule)
  • 60g rice flour
  • 80g self-raising flour
  • 1 tbs baking powder
  • 1/2 tsp ground white pepper
  • Salt

Gochujang ketchup

  • 3 tbs Heinz tomato ketchup
  • 2 tbsp Korean chilli paste
  • 1/2 tbs soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar (or white wine vinegar

Place all ingredients into a saucepan, stir to incorporate, bring to a boil and remove from the heat.


  • 100g chinese leaf
  • 1 carrot - peeled and cut into matchsticks
  • 200g mooli - peeled and cut into matchsticks
  • 50g coriander - picked
  • 1 red chilli - deseeded and cut into fine strips
  • 50ml white vinegar
  • 250ml greek yoghurt

Place all the vegetables into a bowl, season with salt, add the vinegar and the Greek yoghurt and fold together, finally add the coriander.

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Food Fried Chicken Sandwich Recipe


  1. Heat your fryer oil to 180C
  2. Place the 4 pieces of chicken into a bowl and crack in the egg. Mix with your fingers until the chicken is coated. 
  3. Place the flour into a separate bowl and add the drained chicken, coat the chicken and place it into the fryer for around 4-6 minutes depending on the thickness of the chicken, you can check with a thermometer (70C).
  4. While the chicken is frying, cut the buns in half horizontally and toast.
  5. On the bottom half of each bun, place a spoon of slaw.
  6. Once the chicken is cooked, remove and allow to drain. 
  7. Place a piece of chicken on top of each mound of slaw. 
  8. Spoon over the gochujang and replace the top bun to serve. 

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