Gochujang BBQ chicken burgers: Crispy, spicy and low-cal indulgence 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.
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.
“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.
Transfer the coated chicken to a baking tray and bake in the centre of the oven for 25 minutes.
Season the chicken lightly with ½ teaspoon of the smoked paprika.
