Spicy Chicken Burgers with Gochujung Chilli Slaw – 4sp

Following on with my obsession with all things Korean, I created this recipe after a visit to our local food market where my hubbie indulged in a Korean Fried Chicken Burger. Keen to make my own healthier version, I ditched the deep frying and went for a much healthier griddle instead.

The result was delicious. The slaw in particular has the most delicious flavour and can also be added to any salad for lunches during the week. Give it a whirl, you won’t be disappointed.

Spicy Chicken Burgers with Gochujung Chilli Slaw

Serves 2 = 4sp per serving (Flex)

Ingredients

For the chicken – 0sp per person

2 x 200g chicken breasts, flattened with a meat mallet or rolling pin

2 tsp Korean Red Pepper Chilli Powder (or crushed chillies)

1 lemon, halved

For the slaw – 1sp per person

2 tbsp lightest mayonnaise

1 tsp gochujang chilli paste

½ tsp white wine vinegar

Pinch of garlic granules

½ red onion, peeled and finely sliced

1 large carrot, peeled and finely sliced

¼ red or white cabbage, finely sliced

To accompany

2 x Warburton’s thins (3sp per thin)

Mixed Salad Leaves

2 x mini corn on the cob (I use the mini Tesco ones which are 89g (0sp each)

BNS chips

Method

First make the slaw – pop the mayo, chilli paste, white wine vinegar and garlic granules in a big bowl and mix together. Then add the onion, carrot and cabbage and combine everything together. Pop in the fridge until you are ready to serve.

Next, pop each chicken breast in between two sides of baking paper and with a meat mallet or rolling pin, beat to 1/2 cm thick. Then sprinkle each side with the red pepper powder and season with salt and pepper.

Spray a frying pan or griddle pan with 1kal and then fry the chicken breast on each side for 4-5 minutes until cooked through. As you are cooking the chicken, squeeze over the juice of the lemon to keep it nice and moist.

Pop your accompaniments on to cook and then, once readt, you can pop your burger together.

Lightly toast the thins and then add a little slaw, top with the burger and then a few salad leaves.

Serve with a mixed salad, BNS chips and corn on the cob if you fancy (the 8sp here covers you for the chicken, slaw, thin and corn on the cob!)

Enjoy!

 

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3 thoughts on “Spicy Chicken Burgers with Gochujung Chilli Slaw – 4sp

  1. Ruth Farajian says:

    Hi. I found a reference to your website in the latest edition of Weight Watchers magazine and I am so, so glad that I did! I often find that I don’t particularly like the WW recipes in the magazine (I don’t think I’ve been inspired to try any of them), but your recipes are something else! I’ve just re-started with WW and can’t wait to try out your recipes.

  2. Julia Cassells says:

    I agree with Ruth, the recipes Weight Watchers come up with are so ininspiring, imtoo, have never been tempted to try them!
    Your recipes are amazing, full of flavour and pleasing to look at. Imhave made a nimber and i shall be tring this one.

  3. Delyth says:

    I just made this and haven’t even finished eating it, I felt compelled to tell you how lovely and tasty it is!! Made a few tweaks – Ocado were out of this certain chilli paste (first world problems 🙄) and it’s so delicious I already can’t wait to make it again! I’ve planned next weeks meals around your website, so glad I have!!! Thank you so much for your wonderful recipes 😋

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