Easy Eats: Shake and Bake Kimchi Chicken Burgers

Photo: Sam Parish

These burgers take 'shake and bake' to a whole new level with the genius addition of my oh-so-favourite tangy flavour-packed ingredient, kimchi. This is an easy eat you can't resist, featuring slaw, melted cheese and tender chicken, all nestled in soft brioche buns.

Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes

Ingredients

For the burgers:

• 4 chicken thigh fillets
• 1 heaped Tbsp Greek yoghurt or buttermilk
• 1 Tbsp vegetable or seed oil, plus 1 Tbsp extra for drizzling
• 1 Tbsp kimchi juice + 2 Tbsp finely chopped kimchi, plus extra kimchi juice for serving
• 2 Tbsp rice flour, plus 1 tbsp extra for scattering
• 1/4 cup plain flour
• 4 brioche burger buns
• 4 slices tasty cheese
• Hot sauce and crisps, to serve

For the kimchi slaw:

• 1/2 green cabbage, thinly sliced
• 1 carrot, shredded
• 1/4 cup kimchi
• 2 Tbsp mayo (I use Kewpie)

Method

Preheat oven to 200°C. Line a baking tray with baking paper and place a wire rack on top.

In a container, combine chicken, yoghurt, oil, the 2 Tbsp kimchi, and kimchi juice. Shake to coat the chicken. Add rice flour and plain flour, and shake again to create a shaggy coating.

Transfer chicken to the wire rack, and scatter with extra rice flour. Drizzle with extra oil, and bake for 20 minutes or until crispy, golden, and cooked through.

In the final two minutes of cooking, add cheese-topped buns to the oven to melt the cheese and warm the buns.

Meanwhile, combine all slaw ingredients in a bowl, adjusting seasoning to taste.

Once the chicken is cooked, remove from the oven and drizzle with extra kimchi juice if desired.

Assemble the burgers by adding the kimchi slaw and crispy chicken to the buns.

Serve with hot sauce and crisps on the side

Photo: Sam Parish

Sam Parish is a Christchurch-based chef, writer and food stylist. She's all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.