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.
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
112.5 grams
Halloumi
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
15 grams
Sriracha Sauce
15 grams
Honey
1 sachet(s)
Cajun Spice Mix
10 grams
Cornflour
2 unit(s)
British Chicken Thighs
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
¼ tsp
Salt
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.
Meanwhile, 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.
In a medium bowl, combine three quarters of the cider vinegar with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.
In a small bowl, combine the sriracha, honey, remaining cider vinegar, half the Cajun spice mix and the water for the sauce (see pantry for amount). Set your hot honey aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
In a medium bowl, combine the cornflour, salt (see pantry for amount) and remaining Cajun spice mix (add less if you'd prefer things milder).
Add the chicken thighs to the bowl 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 large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.
Return your (now empty) frying pan to high heat with a generous drizzle of oil.
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, 2-3 mins. Remove the pan from the heat and turn the chicken to coat it in the glaze.
Pop the burger buns into the oven to warm through, 2-3 mins. Add the pea shoots to the dressing bowl and toss to coat.
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 glaze from the pan. Sandwich shut with the bun lids.
Serve your craft burgers with the wedges and salad alongside.
Enjoy!
