The Hot Chick
Crispy Chicken & Halloumi Burger, Hot Honey, Wedges and Pea Shoot Salad
Super indulgent and packed full of flavour, The Hot Chick is your favourite burger brought to the next level.
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
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
112.5 grams
Halloumi
(Contains Milk)
10 grams
Cornflour
1 sachet(s)
Cajun Spice Mix
2 unit(s)
British Chicken Thighs
15 grams
Sriracha Sauce
15 grams
Honey
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Halve the burger buns.
Add three quarters of the cider vinegar of a bowl. Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper, then set your dressing aside for later.
Drain the halloumi, then cut it into 2 slices per person (see ingredients for amount). Place them into a small bowl of cold water and leave to soak.
Put the cornflour and half the Cajun spice mix (add less if you'd prefer things milder) into a bowl and generously season with salt, pepper.
Add the chicken thighs to the bowl of spiced cornflour and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
Meanwhile, put the sriracha, remaining Cajun spice mix, honey and remaining cider vinegar into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Pour the water for the sauce (see pantry for amount) and mix together. Set the hot honey glaze aside.
Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.
Put your (now empty) frying pan back 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 hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, add the hot honey glaze to the pan. Turn down the heat to medium and simmer until sticky, 3-4 mins. Remove the pan from the heat and turn the chicken to coat it in the glaze.
When the wedges are almost cooked, pop the burger buns into the oven to warm through, 2-3 mins. Toss your pea shoots in the dressing.
Spread the mayo (see pantry for amount) over the bun bases. Top with your fried chicken and halloumi slices, then drizzle over any remaining hot honey from the pan. Sandwich shut with the bun lids.
Serve your craft burgers with the wedges and salad alongside.
Enjoy!
