Crispy Chicken Burger and Chorizo Chutney
with homemade chips
Sometimes, opposites attract. In this recipe, for example, you'll find soft and warm brioche buns topping a crispy fried chicken burger, while sweet meets heat with a sweet chilli chorizo chutney in this adventurous and delicious dish.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
320 grams
Irish 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)
125 grams
Radish
120 grams
Salad Leaves
100 grams
Chorizo
(Contains Milk)
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Shallot
600 grams
Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
unit(s)
Egg
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 1cm slices, then into 1cm chips (peeling optional).
- Pop 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, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Place a hand on top of the chicken. Slice horizontally to make two thin steaks. Season with salt and pepper.
- Beat one egg (double for 4p) in a medium bowl.
- Season the breadcrumbs with salt and pepper in another bowl.
- Dip the chicken first in egg then in breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Place a pan over high heat with just enough oil to coat the bottom.
- Once hot, lay the crumbed chicken into the pan. Reduce the heat to medium-high.
- Fry until golden brown and cooked through, 8-10 mins. Turn every 2-3 mins, adjusting heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Trim and quarter the radish.
TIP: Cook in batches if necessary.
- Trim the salad leaves. Reserve one leaf per burger then halve the rest lengthways and thinly slice widthways.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the chorizo and shallot. Fry until chorizo starts to brown, 3-4 mins.
- Add half the apple cider vinegar and allow to evaporate.
- Stir in the sweet chilli sauce, 1 tsp sugar (double for 4p) and a splash of water. Simmer for 2-3 mins, then set aside and cover to keep warm.
- In a large bowl for the salad, make a dressing by mixing the remaining apple cider vinegar, mayo, 1 tbsp oil, ½ tsp sugar (double both for 4p), salt and pepper.
- Just before serving, toss the radish and chopped salad leaves through the dressing.
- 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.
- Spread aioli over the cut side of each bun.
- Top each base bun with reserved salad leaves and crumbed chicken.
- Drizzle over the chorizo chutney, then sandwich closed with top bun.
- Plate the crispy chips and salad alongside.
- Use any remaining aioli for dipping.
