Crumbed Chicken Burger

Name: Crumbed Chicken Burger with Sriracha Mayo & Ginger Carrot Slaw
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Sriracha Sauce; 15 Honey; 2 Burger Buns; 1 Spring Onion; 4 British Chicken Thighs; 25 Panko Breadcrumbs; 1 Ginger Puree; 2 Carrot; 2 Mayonnaise; 450 Potatoes

with Sriracha Mayo & Ginger Carrot Slaw

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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.

Tags:

Spicy

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Sriracha Sauce

Honey

Burger Buns

Spring Onion

British Chicken Thighs

Panko Breadcrumbs

Ginger Puree

Carrot

Mayonnaise

450

Potatoes

Nutritional information

Energy (kcal)1013 kcal

Energy (kJ)4238 kJ

Fat37 g

of which saturates6 g

Carbohydrate109 g

of which sugars21 g

Protein62 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Plate

•Bowl

•Peeler

•Grill Pan

•Spoon

Instructions

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!