Steps to Prepare Any-night-of-the-week Gochujang & Hoisin Chicken Fusion Burger 🍔
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The variety of servings that can be served to make Gochujang & Hoisin Chicken Fusion Burger 🍔 is 1 serving. So make sure this portion is sufficient to serve for yourself and the one that you love family.
Oh sure, simply so as to add, the time needed to cook Gochujang & Hoisin Chicken Fusion Burger 🍔 is estimated to be around 45 mins.
So, this time, let’s try it, let’s differ Gochujang & Hoisin Chicken Fusion Burger 🍔 ourselves at house. Staying with easy components, this dish can present advantages in helping to maintain the well being of our bodies. You may make Gochujang & Hoisin Chicken Fusion Burger 🍔 using 18 material type and 5 manufacturing steps. Here is the way to make the dish.
This is a fusion between Korean & Chinese flavours to create a really delicious burger. It's spicy, tangy and slightly sweet. I like to keep this burger quite simple by adding few other ingredients into the bun. I've used chicken breast on this occasion to keep it lower in fat, but if preferred thigh works beautifully too.
Note: Here I've shallow fried then oven baked then chicken. If you have a deep fat fryer however, and want to deep fry instead, you can do so then simply glaze it with the sauce after its cooked through.
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Elements and spices that should be Prepare to make Gochujang & Hoisin Chicken Fusion Burger 🍔:
- 1 chicken breast butterflied out flat, trimmed of fat,
- For the chicken coating:
- 3 tbsp plain flour,
- 1 tbsp cornflour,
- 1 tbsp firecracker seasoning powder, (I used Sun Wah brand),
- 1 tsp white pepper,
- 1/2 tsp salt,
- For the sticky glaze:
- 1 tbsp Gochujang paste,
- 1 tsp hoisin sauce,
- 1/2 tbsp runny honey,
- 1/4 tsp garlic paste,
- Brioche bun,
- 2 sliced spring onions,
- Shredded gem lettuce,
- 1 tbsp light mayo
- Vegetable oil for frying
Instructions to make to make Gochujang & Hoisin Chicken Fusion Burger 🍔
- Preheat your oven to 180 (fan). Add enough oil to a large saucepan to shallow fry the chicken and heat up over a high heat.
- On a plate add the ingredients for the chicken coating and mix. Take the butterflied chicken breast and dredge it into the flour mix until completely coated.
- Once the oil is nice and hot, so if you add a pinch of flour in it sizzles and floats to the top quickly, add in the chicken and begin to fry. Whilst that is frying add all the glaze ingredients to a bowl and combine. Turn the chicken and once crispy and golden on both sides transfer it to a wire rack over a foil lined baking tray then bake on the middle shelf for 10 minutes.
- Remove from the oven and brush over the glaze until the chicken is covered then bake for a further 5-10 mins until completely cooked through.
- Lightly toast your brioche bun and begin to build the burger. Spread light mayo on both pieces of the bun then add lettuce to the base. Top with the glazed chicken then sliced spring onions. Crown with the other bit of the bun. Eat and enjoy! 🙂
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