Kung Pao Chicken Burgers by Kwanghi Chan
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
- 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
- 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.