Ireland's Crispy Chicken Burger
with Spice Bag Chips and Sriracha Mayo
- Cereals containing gluten
- May contain traces of allergens
- Celery
"Slàinte!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to a favourite Irish takeaway, this Crispy Chicken Burger is best served pitch-side with spice bag chips and punchy sriracha mayo.
Ingredients
450 grams
Potatoes
1 sachet(s)
Chinese Five Spice
1 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May be present: Celery)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
2 unit(s)
Sliced Burger Buns
(Contains: Cereals containing gluten)
15 grams
Sriracha Sauce
1 pinch
Chilli Flakes
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 unit(s)
Egg
2 tsp
Sugar
3 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the Chinese Five spice, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
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.
Once your chips are ready, add them to the pan of veg along with the sugar (see pantry for amount). Toss everything together.
Spread the sriracha mayo over the bun bases. Top with the chicken, then sandwich shut with the bun lids.
Serve with your spice bag chips alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chicken burger is widely praised for its taste, though some found it bland and suggest adding spices to the breadcrumbs or extra seasoning to boost flavour. The sriracha mayo is a highlight for many.
- Ease of prep: Straightforward to follow, though the multi-step process of frying then baking the chicken means it takes longer than a typical weeknight recipe and creates quite a few dishes to wash up.
- Suggestions: Add spices such as smoked paprika or chilli flakes directly to the breadcrumbs for a more flavourful coating; some also recommend adding lettuce, tomato, or a slaw to the burger. To keep the chips crispy, consider tossing them with the peppers and onions just before serving rather than in advance, and reduce the sugar if you prefer a less sweet finish.
- Next-day meals: The dish is best eaten fresh, as the chips soften quickly and the meal is noted as difficult to reheat well.
- Portions: A few reviewers felt the potato quantity was on the small side and added an extra potato of their own, which they found made the amount just right.
