The Hot Chick
Crispy Chicken & Halloumi Burger, Hot Honey, Sesame Wedges and Lime Mayo Slaw
This Crispy Chicken & Halloumi Burger, Hot Honey, Sesame Wedges and Lime Mayo Slaw is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
½
Lime
64
Mayonnaise
(Contains Egg, Mustard)
120
Coleslaw Mix
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
450
Potatoes
5
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
125
Halloumi
(Contains Milk)
10
Cornflour
3
British Chicken Thighs
15
Sriracha Sauce
15
Honey
Not included in your delivery
50
Water for the Sauce
½
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Zest and halve the lime.
Squeeze the lime juice into a medium bowl and add the sugar (see ingredients for amount). Season with salt and pepper, then add 3/4 of the mayo and mix together. Add the coleslaw and mix again. Set aside.
Halve the burger buns.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then 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.
Drain the halloumi then cut it into 2 slices per person (see ingredients for amount).
Put the cornflour into a bowl and season with salt and pepper.
Cut each chicken thigh into 2-3 pieces (depending on size), then add to the bowl of cornflour and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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, in a small bowl, mix together the sriracha, honey, lime zest and water for the sauce (see ingredients for amount). Set the hot honey glaze aside.
Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.
Put your frying pan back on medium-high heat.
Once hot, lay the chicken in the pan. Fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once cooked, add the honey mixture 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 mixture.
When the wedges are almost cooked, put the burger buns into the oven to warm through, 2-3 mins.
Spread the remaining mayo on the base and top of each bun. Top with your chicken and any remaining hot honey sauce in the pan. Finish with the halloumi and bun lid.
Serve your craft burgers with the sesame wedges and slaw alongside. Enjoy!
