Kwanghi cooks

Kung Pao Chicken Burgers

Kung Pao Chicken Burgers
Preparation time:
10 minutes 
Cooking time:
15 minutes
Serves:
4

Packed full of flavour, Kwanghi’s delicious kung pao chicken burgers are the perfect alfresco main. These delicious patties are filled with a host of aromatics before being sizzled on the grill (or BBQ, weather permitting) and sandwiched in a toasted burger bun.

  • Ingredients

    For the kung pao chicken burgers:
    • 500g ground chicken
    • 1 red bell pepper, finely chopped
    • 4 spring onions, finely chopped
    • 2 garlic cloves, minced
    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • 1 tbsp corn-starch
    • 1 tsp red pepper flakes
    • 1 tsp Sichuan peppercorns, ground
    • 1 tsp ginger paste
    • 1 tsp vegetable oil
    • Salt and pepper, to taste
    • 4 burger buns
  • Method

    For the kung pao chicken burgers:
    • Preheat your oven to 180°C/350°F.
    • In a Kenwood food processor, add the ground chicken, red bell pepper, spring onions, garlic cloves, soy sauce, rice vinegar, sesame oil, honey, corn-starch, red pepper flakes, Sichuan peppercorns, and ginger paste. Process until well combined.
    • Divide the mixture into 4 portions and shape each portion into a patty.
    • Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, add the chicken patties and cook for 4-5 minutes on each side or until cooked through.
    • Toast the burger buns in the oven for 2-3 minutes or until lightly crispy.
    • To assemble the burgers, place a chicken patty on the bottom bun and top with your desired toppings, such as lettuce, tomato, or more spring onions. Add the top bun and serve.

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