Irish Inspired Crispy Chicken Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Irish Inspired Crispy Chicken Burger

Irish Inspired Crispy Chicken Burger

with Spice Bag Chips and Sriracha Mayo

This Irish Inspired Crispy Chicken Burger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Spicy
Egg(s) not included
Allergens:
Cereals containing gluten

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.

Preparation Time50 minutes
Cooking time40 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Chinese Five Spice

1 unit(s)

Garlic Clove

1 unit(s)

Onion

1 unit(s)

Green Pepper

(May contain Celery)

15 grams

Sriracha Sauce

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

1 pinch

Chilli Flakes

Not included in your delivery

3 tbsp

Mayonnaise

¼ tsp

Salt for the Breadcrumbs

1 unit(s)

Egg

2 tsp

Sugar

sideBannerName

Nutritional information

Energy (kJ)3670 kJ
Energy (kcal)877 kcal
Fat23.9 g
of which saturates3.3 g
Carbohydrate110.1 g
of which sugars17.6 g
Protein56.7 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Rolling Pin
Whisk
Large Frying Pan
Pan
Small Bowl

Instructions

Chip, Chip, Hooray
1

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.

Prep Time
2

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

Halve, peel and thinly slice the onion. 

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

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.

Crumb the Chicken
3

Sandwich each chicken thigh 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.

Get Frying
4

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.

Fry the Veg
5

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, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Once the veg has softened, 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. 

Serve Up
6

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!