Ireland's Crispy Chicken Burger
with Spice Bag Chips and Sriracha Mayo
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 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
Nutritional information
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 (see pantry for amount) and sriracha. 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 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!
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