Crispy Chicken and Chorizo Loaded Fries
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Crispy Chicken and Chorizo Loaded Fries

with gochujang aioli drizzle and cabbage slaw

Chicken, chips and chorizo: This recipe is truly a feast for the senses! The crunchy golden coating on the chicken strips and slightly spicy chorizo are a beautiful pairing for crispy oven chips and spicy gochujang aioli in this decadent dish.

Egg(s) not included
Extra spicy
Total Time45 minutes
Cooking Time30 minutes


Serving amount

320 grams

Chicken Breast

100 grams


(Contains Milk)

50 grams

Grated Cheese

(Contains Milk)

2 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

1 sachet(s)


1 pack(s)


(Contains Wheat)

2 sachet(s)


(Contains Egg, Mustard)

3 unit(s)


1 unit(s)


1 unit(s)


Not included in your delivery



to taste


to taste


to taste



Nutrition Values

Energy (kJ)5185 kJ
Energy (kcal)1239 kcal
Fat66.4 g
of which saturates15.9 g
Carbohydrate98.5 g
of which sugars16 g
Dietary Fiber3.2 g
Protein64.8 g
Cholesterol0 mg
Salt5.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish
Baking Sheet with Baking Paper


Cook the Chips
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
  • When the oven is hot, cook on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

Make the Slaw
  • Halve the cabbage, cut out and discard the tough core, then thinly slice.
  • Add the cabbage to a bowl along with half the aioli and mix to combine. Season to taste with salt and pepper and set aside.
  • Beat one egg (double for 4p) in a separate bowl.
  • In another bowl, season the breadcrumbs with salt and pepper.
Crumb the Chicken
  • Lay the chicken out on a board. 
  • Slice the chicken into 2cm strips. Season with salt and pepper.
  • Dip the chicken strips first into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Discard excess egg.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
  • When the chips have 10 mins of cooking time left, place a large pan over high heat with enough oil to coat the bottom.
  • Once hot, carefully lay the chicken strips into the pan.
  • Fry until golden brown on the outside, 2-3 mins on each side. Adjust heat if necessary. Once golden, remove the chicken from the pan.
  • Discard the oil remaining in the pan.

TIP: Allow the oil to get hot before adding the chicken so it can fry properly.

  • Once the chips are cooked, add them to an oven dish.
  • Top with chicken, chorizo and a scattering of cheese.
  • Return to the top shelf of the oven until the cheese is melted and chicken is cooked through, another 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Meanwhile, in a small bowl, mix the gochujang, honey and remaining aioli.
  • Trim and thinly slice the scallion.
  • Carefully remove the loaded chips from the oven and scatter over the sliced scallion.
  • Drizzle the gochujang aioli over the top.
  • Allow everyone to help themselves to the loaded chips at the table.
  • Serve with cabbage slaw alongside.
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