Alex Hughes, author of ‘Low-Cal Kitchen Bangers’, shares her recipe for crispy cornflake-coated chicken burgers with a fiery gochujang kick – perfect with homemade chips to mop up every drop of sauce. “A fusion of flavours come together for one of the best-tasting chicken burgers I have had the pleasure of devouring,” says food content creator Alex Hughes. “Homemade chips are perfect with this recipe to scoop up any extra sauce.”.
![[Alex Hughes’s debut cookbook ‘Low-Cal Kitchen Bangers’ is here to prove that comfort food doesn’t need a calorie bomb to hit the spot]](https://static.independent.co.uk/2024/12/18/08/05153148-6b70da5f-67d2-4fc7-8df3-3a5c3e6bae7b.jpg)
Serves: 2. Time: 25 minutes. Calories: 446 per burger. Ingredients:. 2 chicken breasts. 1 tsp smoked paprika. ½ tsp ginger purée. ½ tsp garlic purée. 30g cornflakes. 1 tsp garlic granules. 1 egg, beaten. 25g barbecue sauce. 1 tsp gochujang paste. 2 light cheese singles. 2 brioche buns.
50g lettuce, shredded. ¼ tsp sesame seeds. 1 spring onion, diced. For the sauce:. 40g lighter than light mayonnaise. 10g gochujang paste. 1 tsp lime juice. 40g fat-freeGreek yoghurt. 1 tbsp sriracha sauce. Method:. 1. Preheat the oven to 180C/160C fan. Season the chicken lightly with ½ teaspoon of the smoked paprika. Brush over the ginger and garlic purées.
2. Crush the cornflakes in a freezer bag, and season with the remaining smoked paprika and the garlic granules. Dip the chicken in the beaten egg followed by the cornflakes. Press in to adhere. 3. Transfer the coated chicken to a baking tray and bake in the centre of the oven for 25 minutes. If using an air fryer, place the coated chicken in the air fryer (straight into the drawer, or on a silicone liner) and cook at 185C for 18 minutes.
