Miso-Glazed Fried Chicken Burger
with Pre-Cut Fries, Slaw & Spring Onion
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Wheat
Crispy fried chicken gets coated in an umami sticky miso and Asian BBQ sauce, then piled into a burger bun with creamy garlic slaw for the ultimate handheld feed. Serve alongside golden potato fries for the perfect finishing touch.
Ingredients
3
Potato
1
Spring Onion
2
Garlic
320 g
Chicken Breast
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Cornflour
1
Miso Paste
(Contains: Wheat, Gluten, Soy)
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1 packet
Slaw Mix
Not included in your delivery
2 tbs
olive oil
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 tsp
honey
2 tbs
Mayonnaise
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Set your air fryer to 200°C.
• Cut potato into fries.
• Place potato fries in the air fryer basket. Drizzle
with olive oil, season with salt and toss to coat.
• Cook for 10 minutes. Shake the basket, then
cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C
fan-forced. Place fries on a lined oven tray. Drizzle
with olive oil, season with salt and toss to coat.
Bake until tender, 20-25 minutes. If your oven tray is
crowded, divide between two trays.
• Meanwhile, thinly slice spring onion (see
ingredients).
• Finely chop garlic.
• Using paper towel, pat chicken breast dry. Place
your hand flat on top of chicken breast and slice
through horizontally to make two thin steaks.
• In a medium bowl, combine chicken, Asian BBQ
seasoning and a drizzle of olive oil. Set aside.
• To the bowl with chicken, add cornflour and the
plain flour, toss to coat.
• Heat a large frying pan, over high heat with
enough olive oil to coat the base. When oil is
hot, dust off any excess flour from chicken and
cook until browned and cooked through,
3-5 minutes each side.
• Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer
pink inside.
• In a small microwave-safe bowl, microwave
miso paste, garlic and the honey in 10 second
bursts, until warmed through and fragrant.
• When the fries are done, halve burger buns.
Place in the air fryer basket and bake until
heated through, 2-3 minutes.
• While buns are toasting, in a second medium
bowl, combine slaw mix with the mayonnaise
and a drizzle of white wine vinegar. Season to
taste with salt and pepper.
• Brush miso glaze over both sides of fried
chicken.
• Fill burger buns with slaw, top with chicken and
sprinkle over spring onion.
• Divide miso-glazed fried chicken burgers and
potato fries between plates to serve. Enjoy!
