HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Chicken Burger
Crumbed Chicken Burger

Crumbed Chicken Burger

with Sriracha Mayo & Ginger Carrot Slaw

Family Friendly
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This warming and Chicken burger with Ginger Carrot Slaw is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:EggMustardCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


4 unit(s)

Chicken Thigh

2 sachet


(ContainsEgg, Mustard)

25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

2 unit(s)


1 unit(s)

Spring Onion

1 sachet


1 sachet


1 sachet

Ginger Puree

2 unit(s)

Seeded Burger Bun

(ContainsEgg, Cereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4238 kJ
Energy (kcal)1013 kcal
Fat37.0 g
of which saturates6.0 g
Carbohydrate109 g
of which sugars21.0 g
Protein62 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


In a bowl coat the chicken thighs with half the mayonnaise, stir to combine. Pop the panko breadcrumbs on a plate and season with salt and pepper. Place the chicken in the breadcrumbs one at a time and coat on both sides with the crumbs - press the chicken down on the crumbs to ensure you get an even coating. Set aside. IMPORTANT: Wash your hands after handling raw chicken.


Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the core. Trim the spring onion then slice thinly. Put the carrot and spring onion in a bowl and set aside. In another small bowl stir the remaining mayonnaise and sriracha together.


Heat a glug of oil in a large frying pan on a medium-high heat. When hot, add the chicken and fry on both sides until golden and crunchy 3-4 minutes per side - be careful when you turn the chicken not to knock the crumbs off. Once golden, remove the pan from the heat and lay the chicken thighs on a baking tray, pop them in the oven and bake for 10-12 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Add the honey, ginger puree and a drizzle of oil to the carrot and spring onion. Use your hands to ensure that it is evenly coated. Season to taste with salt.


Half the burger buns and warm them in the oven for 2 mins. Spoon the sriracha mayonnaise (be careful it's spicy!) onto the base of each bun and top with 2 chicken thighs per person. Pop the bun lid on, share the slaw between your plates and serve with the wedges alongside. Enjoy!