Irish Inspired Crispy Chicken Burger
with Spice Bag Chips and Hot Sauce Mayo
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
- Egg
- Soya
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.
Ingredients
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 traces of: Celery)
50 grams
Hot 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 traces of: Milk, Egg, Soya)
1 pinch
Chilli Flakes
Not included in your delivery
3 tbsp
Mayonnaise
½ tbsp
Honey
¼ tsp
Salt for the Breadcrumbs
1 unit(s)
Egg
2 tsp
Sugar
Utensils
Instructions
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 green pepper and discard the core and seeds. Slice into thin strips.
In a small bowl, mix together the mayo, honey (see pantry for both amounts) and hot sauce. TIP: Leave some mayo plain for those who'd like it.
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.
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, 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.
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 hot sauce 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 Feb 2026- Flavour: Many enjoyed the tasty burger, with the spice bag chips receiving mixed reviews; some loved them, others found the flavour unusual.
- Ease of prep: Several noted the recipe required more preparation time and effort than expected, with multiple steps involved.
- Suggestions: Consider parboiling the potatoes first for better chips. Add salad or gherkins to the burger for extra flavour and freshness.
- Portions: The chicken breast sizes were inconsistent for some, affecting the overall portion balance of the dish.
