It's cluckin' back! How to make your own iconic Peking Cluk burger at home
<p dir="ltr">It's sticky, sweet, and packed with the flavour you expect from Peking duck pancakes… only in delicious burger form. </p>
<p dir="ltr">From the mind of Dimsimlim and Peking Duk, the burger itself consists of KFC Original Recipe fillets dunked in a hoisin glaze made from – hoisin sauce, honey, plum sauce, and Chinese 5 spice, topped off with cabbage, spring onion, and cucumber slaw giving it that fresh crunchy texture. </p>
<p dir="ltr">So, whether you’re craving KFC or Chinese food for dinner, now you can sort yourself the best of both worlds – and the best part? It’s so simple to replicate at home you’ll be marvelling at your own abilities in the kitchen.</p>
<p dir="ltr">Don’t forget to share your creations on social media and tag @kfcaustralia, @dimsimlim and @pekingduk. </p>
<p dir="ltr"><strong>KFC Peking Cluk Burger Recipe:</strong></p>
<p dir="ltr">Serves: 2 Burgers</p>
<p dir="ltr">Prep Time: 10 minutes</p>
<p dir="ltr"> </p>
<p dir="ltr"><strong>Ingredients:</strong></p>
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<p dir="ltr" role="presentation">2 x KFC Original Recipe Fillets</p>
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<p dir="ltr" role="presentation">2 x Soft White Bread Rolls </p>
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<p dir="ltr" role="presentation">1 x Cup White Cabbage, Shredded</p>
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<p dir="ltr" role="presentation">1 x Spring Onion, Chopped</p>
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<p dir="ltr" role="presentation">½ x Cucumber, Sliced into Thin Strips</p>
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<p dir="ltr" role="presentation">Hoisin Glaze:</p>
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<p dir="ltr" role="presentation">90mL x Hoisin Sauce</p>
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<p dir="ltr" role="presentation">1/8 tsp x Honey</p>
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<p dir="ltr" role="presentation">30mL x Plum Sauce</p>
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<p dir="ltr" role="presentation">1/8 tsp x Five-Spice Powder</p>
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<p dir="ltr" role="presentation">80-100mL x Boiling Water</p>
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<p dir="ltr"> </p>
<p dir="ltr">Method:</p>
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<p dir="ltr" role="presentation">Slice the bread rolls into halves.</p>
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<p dir="ltr" role="presentation">In a medium bowl combine cabbage, spring onion and cucumber, then divide mixture in half and place on the bottom of each bread roll.</p>
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<p dir="ltr" role="presentation">In a wok, whisk together Hoisin sauce, plum sauce, honey, five-spice, and boiling water.</p>
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<p dir="ltr" role="presentation">Using tongs, dunk each KFC Original Recipe fillet into the sauce and place on top of the cabbage.</p>
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<p dir="ltr" role="presentation">Place the top of the bread roll on each fillet and serve.</p>
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<p dir="ltr"> <strong>Tips: </strong></p>
<p><span id="docs-internal-guid-99328be7-7fff-9dfc-dab6-26314949735d"></span></p>
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<p dir="ltr" role="presentation">Keep fillets warm by placing the KFC fillets box in a 120c oven whilst preparing the Peking Cluk Burger</p>
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<p dir="ltr" role="presentation">Adding the plum sauce and honey gives the glaze gloss and shine</p>
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<p dir="ltr" role="presentation">Boiling water melts the plum sauce and honey whilst warming and thinning the sauce to produce a glaze.</p>
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<p dir="ltr" role="presentation">Any leftover glaze can be stored in the fridge for up to 2 weeks.</p>
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