Ireland's Crispy Chicken Burger

In the meantime, peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the onion. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with the salt (see pantry for amount) and pepper.

Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to 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, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Discard the oil and wipe out the pan.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. 

Once hot, add the sliced pepper and onion and fry until just soft, 5-6 mins.

Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.

In a small bowl, mix together the mayo (see pantry for amount) and sriracha. TIP: Leave some mayo plain for those who'd like it.

Add the garlic and chilli flakes (add less if you'd prefer things milder) to the pan and stir-fry, 30 secs more. Remove from the heat.