Fried Chicken and Honey Butter Bacon Burger
with Wedges, Spicy Mayo and Bang Bang Cucumber
This Fried Chicken and Honey Butter Bacon Burger is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
1
Garlic Clove
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Rice Vinegar
30
Honey
15
Sambal Paste
½
Cucumber
(May contain Celery)
32
Mayonnaise
(Contains Egg, Mustard)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
50
Cornflour
2
Chicken Breasts
4
Streaky Bacon
30
Unsalted Butter
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Peel and grate the garlic (or use a garlic press). Put the soy sauce, rice vinegar, half the honey and half the sambal into a medium bowl. Mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Trim the cucumber, then pop onto a board and use a rolling pin to smack it a few times until split. Chop into roughly 2cm chunks, then add to the dressing bowl. Toss to coat, then set aside your bang bang cucumber.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.
Mix the remaining sambal in a small bowl with the mayo. Set aside. Pop the panko breadcrumbs into a medium bowl or plate and season with salt and pepper. In another medium shallow bowl, mix together the cornflour and water (see ingredients for amount). Season with salt and pepper, then whisk until well combined. Dip the chicken into the cornflour mixture, then the breadcrumbs, ensuring they are completely coated. Then transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat as necessary. Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Drain the oil from your pan and pop back on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Add the butter, garlic and remaining honey to the pan and let it melt. Coat the bacon, then remove from the heat.
When almost ready to serve, halve the burger buns and pop into the oven to warm for 2-3 mins. Spread a spoonful of spicy mayo onto each bun base and top with the chicken and bacon. Spoon over some melted honey garlic butter from the pan on the cut side of the bun tops before sandwiching shut. Share out the wedges and serve the bang bang cucumber in a bowl alongside. Enjoy!
