Sweet & Spicy Glazed Crispy Chicken and Halloumi Burger

Meanwhile, drain the halloumi, then cut it into 2 slices per person. Place them into a small bowl of cold water and leave to soak. 

In a medium bowl, combine three-quarters of the apple cider vinegar with the 1tbsp oil (per 2P) for the dressing. Season with salt and pepper. Set aside your salad dressing.

In a small bowl, combine the sriracha, sweet chilli sauce, remaining apple cider vinegar and 50ml water (per 2P). Set your sweet and spicy glaze aside.

In a bowl, combine the cornflour, 0.25 tsp salt (per 2P) and the remaining Cajun spice mix.  

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Add the chicken steaks to the cornflour bowl and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

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

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the pan and keep covered. 

Return the pan to a medium-high heat with a drizzle of oil. 
Remove any excess cornflour and place the chicken steaks in the pan. Cook through, 4-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

Once cooked, add the sweet and spicy 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.

Meanwhile, pop the buns into the oven to warm, 2-3 mins.