Spending so much time at home has meant that I get to do a lot more cooking and get to really have fun in the kitchen too. While sometimes it’s fun to do more complicated meals, I still very much appreciate quick cook dinners. While, for me at least, working from home has allowed for a better work-life balance, it can be quite draining and often I just need something quick to put together, but also go big on flavour and comfort!
Gochujang Chicken Burgers
Serves 2 | Prep 25 mins | Cook 30 mins
- 2 chicken thigh fillets;
- 1 tbsp Gochujang paste;
- 1 tsp sesame oil;
- 4-5 medium potatoes;
- vegetable oil for cooking;
- 4 tbsp mayonnaise;
- 1 tbsp sriracha hot sauce;
- 2 brioche burger buns, halved;
- 2 slices burger cheese;
- 2-4 tbsp kimchi.
Heat oven to 200C/180C fan. First prepare the chicken. In a bowl, mix the gochujang paste with the sesame oil, add the chicken thigh fillets and coat well. Set aside while you are preparing the potatoes.
While the chicken is marinating, cut the potatoes into wedges. You can peel them if you prefer, but I find the skin adds a nice flavour to wedges. Add to a roasting tin with a little bit of vegetable oil. Season well with sea salt. If you like a bit of spice, add a teaspoon or two of Togarashi chilli spice mix based on your tastes. Mix well and put in the oven for 30 minutes, stirring halfway through.
Meanwhile mix the mayo and sriracha in a small bowl and set aside.
Heat a little oil in a griddle (or a frying) pan. Fry the chicken for 4-5 mins on each side over a medium heat, until golden and cooked through, the juices run clear and no pink meat remains. Set aside on a board to rest for a few minutes, adding a slice of cheese on top of each fillet. Wash out the pan, then add the burger buns, cut-side down, and toast for a minute or so. Spoon some of the mayo onto the bottom of each burger bun, then top with the chicken and cheese, and a tablespoon or two of kimchi. Serve with the remaining mayo and the potato wedges on the side.