Crumbed Chicken Burger with Hot & Sweet Salsa
sweet chilli-sesame grilling cheese and roasted potato chunks
Sometimes, opposites attract. Although honey, sriracha and apple cider vinegar may differ in terms of their individual flavour profiles, there's something about the combination of sweet and savoury that just seems to work. Furthering this trend are the soft and warm brioche buns that top the fried chicken burger in this adventurous and delicious dish.
Ingredients
600 grams
Potatoes
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
320 grams
Chicken Breast
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Shallot
1 sachet(s)
Gochujang Paste
(Contains Soya)
200 grams
Grilling Cheese
(Contains Milk)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
2 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
unit(s)
Egg
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Meanwhile, drain the cheese. Halve horizontally then slice into 1cm thick batons. Pop into a bowl of cold water.
Place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Remove the cheese from the water and pat dry with kitchen paper.
Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the grilling cheese until golden, turning often, 4-5 mins.
Remove from the heat and toss in half the sweet chilli sauce. Then toss in the sesame seeds. Cover to keep warm.
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
Crack 1 egg (double for 4p) into a medium bowl and whisk. Add the breadcrumbs to another bowl. Season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
- Return the pan to a high heat and add just enough oil to cover the base of the pan.
- Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
-
Halve, peel and thinly slice the shallot.
Cut the tomato into 2cm chunks.
- While the chicken cooks, place a pot over medium-high heat with a drizzle of oil.
- Fry the shallot and tomato until softened, stirring occasionally, 4-5 mins.
- Add the apple cider vinegar and allow to evaporate.
- Pop in the gochujang and 50ml water (double for 4p). Bring to a boil and simmer for 2-3 mins.
- Remove from the heat and stir in a knob of butter and sweet chilli sauce in the end.
- Season to taste with salt and pepper.
- When everything is almost ready, pop the brioche buns into the oven to warm through, 2-3 mins.
- Once warmed, spread a little aioli over the cut side of each bun.
- Divide crumbed chicken between base buns, drizzle over the sweet and spicy sauce then close with top bun.
- Plate the potato chunks and sweet chilli-sesame grilling cheese sticks alongside.
- Use any remaining aioli for dipping.
