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Prep Time
30 min
Cuisine
American
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 859 kJ 204 kcal |
3921 kJ 931 kcal |
Fat of which saturates |
8.7 g 2.1 g |
39.7 g 9.4 g |
Carbohydrate of which sugars |
21.6 g 3.4 g |
98.6 g 15.5 g |
Fibre | 1.6 g | 7.4 g |
Protein | 9.9 g | 45.4 g |
Salt | 0.48 g | 2.17 g |
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.
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
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
Combine the sriracha (not a fan of spice? Just add a little!) with the mayonnaise – this is your sriracha mayo
Remove 4 [8] outer leaves from the red gem lettuce and set these aside for serving
Cut the remaining red gem lettuce in half
Slice the tomato[es] finely
Combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing
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
Meanwhile, add the brioche buns to a baking tray and put the tray in the oven for 4-5 min or until warmed through
Fill your warmed brioche rolls with the red gem leaves, sliced tomato, fried chicken and sriracha mayo
Serve the chips and red gem halves to the side
Drizzle the red gem with the dressing and serve any remaining sriracha mayo to the side for dipping
Enjoy!