Kickin' Chicken Burger

Meanwhile, cut the tomato into 1cm pieces.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the tomatoes, then mix well. Set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick.

Pop the panko breadcrumbs and remaining Central American style spice mix into a medium bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper. 

Crack the egg (see pantry for amount) into another medium bowl and whisk.

Dip the chicken into the egg, 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.

Put a large frying pan on high heat and add enough oil to completely 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 the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

When you're almost ready to serve, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Add the carrot ribbons to the bowl of tomatoes and toss to coat in the dressing.

In a small bowl, mix together the mayo and sriracha.