“A fusion of flavours come together for one of the best-tasting chicken burgers I have had the pleasure of devouring,” says food content creator Alex Hughes. “Homemade chips are perfect with this recipe to scoop up any extra sauce.”
Gochujang crispy BBQ chicken burgers
Serves 2, takes 25 minutes, calories: 446 per burger
Ingredients
2 chicken breasts
1tsp smoked paprika
½tsp ginger purée
½tsp garlic purée
30g cornflakes
1tsp garlic granules
1 egg, beaten
25g barbecue sauce
1tsp gochujang paste
2 light cheese singles
2 brioche buns
50g lettuce, shredded
¼tsp sesame seeds
1 spring onion, diced
For the sauce@
40g lighter than light mayonnaise
10g gochujang paste
1tsp lime juice
40g fat-free
Greek yoghurt
1tbsp sriracha sauce
Method
1. Preheat the oven to 180°C/160°C fan. Season the chicken lightly with ½ teaspoon of the smoked paprika. Brush over the ginger and garlic purées.
2. Crush the cornflakes in a freezer bag, and season with the remaining smoked paprika and the garlic granules. Dip the chicken in the beaten egg followed by the cornflakes. Press in to adhere.
3. Transfer the coated chicken to a baking tray and bake in the centre of the oven for 25 minutes. If using an air fryer, place the coated chicken in the air fryer (straight into the drawer, or on a silicone liner) and cook at 185°C for 18 minutes.
4. While the chicken cooks, mix together all the ingredients for the sauce in a bowl, and set to one side.
5.In a separate bowl, mix together the barbecue sauce and gochujang paste. Cover and blast in the microwave for 30 seconds so that it is warm.
6. Once warmed, brush the barbecue and gochujang sauce over the cooked chicken, top each breast with a cheese single and return to the oven for a further minute.
7. Lightly toast the buns and fill with half the sauce, lettuce, chicken, more sauce, sesame seeds and spring onion.
Low-Cal Kitchen Bangers by Alexandra Hughes (Ebury Press, £20), photography by Ellis Parrinder, is available now.
