Jamie Oliver Air Fryer Gochujang chicken burgers is made with chicken thighs, gochujang paste, plain flour, stale white bread, crunchy vegetables, and Greek yoghurt. This recipe creates crispy, spicy chicken burgers with fresh slaw. It takes about 31 minutes to prepare and serves 2.
Jamie Oliver Air Fryer Gochujang chicken burgers Ingredients
- 2 large skinless boneless chicken thighs
- 2 tbsp plain flour
- 1 egg
- 2 tbsp gochujang paste
- 75g stale white bread
- 2 burger buns
- 320g crunchy veg, such as red cabbage, carrots, onions, radishes
- 1 fresh green chilli
- 1 tbsp toasted sesame seeds
- 2 tbsp Greek yoghurt
How To Make Jamie Oliver Air Fryer Gochujang chicken burgers
- Flatten the Chicken: Bash and flatten the chicken thighs between two sheets of greaseproof paper to 1cm thick, then dust with flour.
- Prepare Egg and Crumbs: Beat egg with 1 tbsp gochujang and seasoning. Blitz the bread with 1 tbsp olive oil to fine crumbs.
- Coat the Chicken: Dip floured chicken in egg mixture, then coat in breadcrumbs, pressing firmly.
- Air-Fry Chicken and Buns: Preheat air fryer to 200ºC for 2 minutes. Cook chicken for 16 minutes, turning halfway. Add buns for the last 2 minutes.
- Make the Slaw: Shred or peel veg into slaw, add sliced chilli, sesame seeds, vinegar, and olive oil. Mix and season well.
- Assemble Burgers: Mix remaining gochujang with yoghurt and spread on buns. Halve chicken, layer with slaw, close burgers, and serve with extra slaw.
Recipe Tips
- Use Stale Bread for Better Crumbs: Drier bread gives a crispier texture.
- Pat on the Coating Firmly: Helps crumbs adhere well and cook evenly.
- Don’t Skip Preheating: Ensures even cooking and crisping in the air fryer.
- Customize the Slaw: Add herbs or swap in favorite crunchy veggies.
- Toast the Buns: Air-frying them adds great texture and warmth.
What To Serve With Gochujang chicken burgers
These burgers pair well with sweet potato fries, kimchi, a light cucumber salad, or even a chilled Asian noodle salad. A cold beer or iced green tea complements the spicy kick of gochujang.
How To Store Gochujang chicken burgers
Refrigerate: Store leftover cooked chicken and slaw separately in airtight containers for up to 2 days. Reheat chicken in air fryer before serving.
Freeze: Breaded raw chicken can be frozen before cooking. Freeze individually, then air-fry from frozen, adding 3-5 minutes extra.
Gochujang chicken burgers Nutrition Facts
- Calories: 665
- Total Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 83.7g
- Sugar: 20.3g
- Protein: 33.6g
- Sodium: 2.6g
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are juicier and more flavorful.
Is gochujang very spicy?
It’s mildly spicy with sweet, fermented depth—adjust amount to taste.
What if I don’t have stale bread?
Lightly toast fresh bread before blending to mimic staleness.
Can I make this gluten-free?
Use gluten-free bread, flour, and buns to adapt easily.
Do I need a food processor for the crumbs?
It helps, but you can also grate or finely chop bread manually.
Jamie Oliver Air Fryer Gochujang Chicken Burgers
Course: DinnerCuisine: Asian-InspiiredDifficulty: Easy2
servings15
16
minutes665
kcalCrispy gochujang-spiced chicken thighs layered in buns with zesty slaw and a creamy yoghurt sauce.
Ingredients
2 large skinless boneless chicken thighs
2 tbsp plain flour
1 egg
2 tbsp gochujang paste
75g stale white bread
2 burger buns
320g crunchy veg (red cabbage, carrots, onions, radishes)
1 fresh green chilli
1 tbsp toasted sesame seeds
2 tbsp Greek yoghurt
Directions
- Flatten chicken to 1cm and dust with flour.
- Beat egg with 1 tbsp gochujang; blitz bread with oil into crumbs.
- Dip chicken in egg, coat in crumbs, and press to stick.
- Air-fry at 200ºC for 16 mins, add buns cut side up for last 2 mins.
- Make slaw with veg, chilli, sesame, vinegar, and olive oil.
- Mix yoghurt with gochujang, build burgers with chicken and slaw.
Notes
- Always preheat air fryer to ensure even crisping.
- Flattening chicken helps cook evenly and fit buns better.
- Add extra chilli or hot sauce for more heat.
- Store leftover slaw separately to keep it crunchy.