Ireland's Crispy Chicken Burger
with Spice Bag Chips and Sriracha Mayo
The quantities provided above are averages only.
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)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
15 grams
Sriracha Sauce
1 pinch
Chilli Flakes
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 unit(s)
Egg
2 tsp
Sugar
3 tbsp
Mayonnaise
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, season with salt and pepper, Sprinkle over the Chinese five spice mix, 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 pepper and discard the core and seeds. Slice into thin strips.
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, season with salt (see pantry for amount) and pepper.
Season the chicken with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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) pan on medium-high heat.
Once the oil is hot, add the pepper and onion and fry until just soft, 5-6 mins. Continue to stir while it cooks.
Meanwhile, Halve the burger buns. Pop into the oven to warm through, 2-3 mins.
In a small bowl mix together the mayo (see pantry for amount) and the sriracha.
Add the garlic and chilli flakes to the pan and stir-fry, 30 secs more. Remove from the heat.
Once your chips are ready, add them to your veg pan along with the sugar (see pantry for amount). Toss everything together.
Transfer your burger bun base to your serving plates, spread over the sriracha mayo. Top with your chicken then the burger bun lid.
Serve with your spice bag fries alongside.
Enjoy!
