the Breville Test Kitchen
Air-Fried Korean Barbecue Chicken Sandwich
The thread that brings this dish together is that of ‘gochujang’ – a genius sweet, spicy and savory Korean chili paste. It gives you a little kiss and then follows through with a cheeky kick. Golden crisp, crumbed chicken, fresh slaw made with daikon radish and ginger and a homemade barbecue sauce like no other. This is a taste sensation!
the Smart Oven™ Air Fryer Pro
+1 more appliance
55 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
1½ cups (90 g) panko breadcrumbs
2 tbsp olive oil
4 burger bunscut in half horizontally
2 large eggslightly whisked
2 tsp all-purpose flour
¼ tsp garlic powder
⅛ tsp kosher salt
4 boneless and skinless chicken thighsfat trimmed
For the Korean barbecue sauce
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1 tbsp gochujang (Korean fermented red chili paste)
2 tbsp soy sauce
1 tbsp sesame oil- 2 tbsp gochujang (Korean fermented red chili paste)
3 tbsp dark brown sugar
For the slaw
6 cloves garlicfinely grated
1 tbsp finely grated ginger
¼ cup (55 g) mayonnaise
2 tsp rice wine vinegar- 1 clove garlic
finely grated
- 1 tsp finely grated ginger
⅛ tsp chili powder
1 tsp sugar
200 g green cabbagefinely shredded
100 g daikon radishcoarsely grated or julienned
2 green onionsthinly sliced
Instructions
- 1Insert the wire rack into position 4. Set the oven to Bake, Convection, 175°C, for 11 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
- 2Combine the crumbs and oil and rub together. Spread evenly over the base of the roasting pan.
- 3Once preheated, place the pan in the oven and cook for 11 minutes. When the Rotate Remind signals, stir the crumbs and continue cooking. Meanwhile, continue to the next step.
- 4Place all the Korean barbecue sauce ingredients in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally for 5 minutes, or until the sauce thickens slightly and coats the back of a spoon. Remove from the heat and set aside.
- 5The crumbs should be golden brown. If not, cook them for a few more minutes. Transfer the crumbs to a plate to cool.
- 6Move the wire rack to position 7. Place the buns cut side up in the air fry basket. Insert the basket into rack position 3. Set the oven to Broil, High, for 2 minutes and press Start to broil.
- 7The buns should be lightly toasted. If not, broil for a little longer. Remove the buns from the oven and set aside.
- 8Place the roasting pan on the rack, so it sits beneath the basket to catch any drips during cooking. Adjust the oven to Air Fry, Super Convection, 205°C, for 15 minutes and press Start.
- 9Place the eggs, gochujang, flour, garlic powder and salt in a bowl and whisk to combine. Place the crumbs on a separate plate.
- 10Dip the chicken in the egg mixture, allowing the excess to drain. Coat in the crumbs, patting to adhere and shaking off any excess. Place in a single layer in the air fry basket.
- 11When the oven signals, place the basket in rack position 3 and cook for 15 minutes. Meanwhile, make the slaw.
- 12Place the mayonnaise, vinegar, garlic, ginger, chili powder and sugar in a medium bowl and whisk to combine. Add the cabbage, daikon and onions and toss to combine. Set aside until required.
- 13The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, cook for a little longer. Tip: The size of the chicken can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
- 14Place a piece of chicken on the base of each burger bun. Top with the Korean barbecue sauce, slaw, burger bun tops and serve.