• Cut corn cob in half.
• Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. 
Microwave corn on high, until tender, 4-5 minutes.
• Drain any excess liquid, then season to taste with salt and pepper. Top with the 
softened butter and cover to keep warm. 
• Meanwhile, place your hand flat on top of each chicken breast and slice through 
horizontally to make two thin steaks.
• In a medium bowl, combine chicken, Asian BBQ seasoning, the plain flour and a 
pinch of salt and pepper. 

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. 
When oil is hot, shake off any excess flour and cook chicken, 3-6 minutes each 
side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add sweet chilli sauce and mixed sesame seeds, 
gently turning chicken to coat. 
TIP: Chicken is cooked through when it is no longer pink inside! 

• While the chicken is cooking, halve bake-at-home burger buns and toast or grill 
to your liking.
• In a second medium bowl, combine slaw mix, garlic aioli and a drizzle of olive oil
and white wine vinegar. Season to taste. 
Little cooks: Take the lead by combining the ingredients for the slaw!

• Build burgers by topping buns with gherkin relish, some slaw and sesame-sweet 
chilli chicken.
• Serve with buttery corn cobs and any remaining slaw. Enjoy! 

Little cooks: Take charge and help build the burgers!