For this brilliant burger, you'll coat British chicken thighs in spices, soy and cornflour, then fry until oh-so crisp. Pack it into brioche, top with sriracha mayo and serve with chips. What a burger!
Prep Time
30 min
Cuisine
American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, egg, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into thin chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crispy
2
While the chips are cooking, cut the chicken thighs into strips
Add the chicken strips to a bowl with the cayenne pepper (can't handle the heat? Go easy!) and mix well until evenly coated
Add the soy sauce to the bowl and mix to combine
Add the cornflour to the bowl and give everything a good mix up until the chicken is fully coated in the cornflour mixture
3
Combine the sriracha (not a fan of spice? Just add a little!) with the mayonnaise – this is your sriracha mayo
4
Remove 4 [8]outer leaves from the red gem[s] and set these aside for serving
Cut the remainingred gem[s] in half
Slice the tomato[es] finely
5
Combine the white wine vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your dressing
6
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat
Once hot, add the coated chicken strips and cook for 3-4 min on each side or until golden and cooked through (no pink meat!)
Tip: Add more oil to the pan if it is looking a little dry
7
Meanwhile, add the brioche rolls to a baking tray and put the tray in the oven for 4-5 min or until warmed through
8
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