Crispy Katsu Chicken Burger and Wedges
with chorizo crumb and tomato salad
Crispy chicken coated in curried aioli is joined by slightly spiced chorizo wedges in this dish for a meal that's filled with adventurous flavours.
Ingredients
120 grams
Baby Gem
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
3 unit(s)
Potatoes
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Korma Curry Paste
2 sachet(s)
Honey
320 grams
Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
100 grams
Chorizo
(Contains Milk)
1 unit(s)
Tomato
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Roughly chop the tomato.
- In a bowl for the salad, mix together ¼ tsp sugar, 1 tbsp oil (double both for 4p) and the vinegar.
- Season with salt and pepper, add the chopped tomato, stir together and set aside.
- In a separate bowl, mix together the aioli, korma paste and honey.
- Place a hand flat on top of the chicken. Cut from thicker end to thin point until there's 2cm left (don't slice fully through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging.
- Beat 1 egg (double for 4p) in a bowl.
- Add the breadcrumbs to another bowl with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Season the chicken with salt and pepper.
- Dip each chicken breast first into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate.
- Place a large pan over high heat, adding enough oil to completely coat the bottom.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.
- Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Turn every 2-3 mins, adjusting the heat if necessary.
- Meanwhile, pop the brioche buns into the oven to warm through, 2-3 mins.
- When the wedges have 5 mins left to cook, add the chorizo to the baking tray.
- Toss together and cook until wedges are done.
- Add three-quarters of the salad leaves to the bowl with the tomato and toss to coat in the dressing.
- Pop the buns onto your plates and spread some korma aioli over the cut side of each bun base and lid.
- Sandwich the fried chicken and the reserved salad leaves between the buns.
- Serve with the chorizo wedges and salad alongside.
- Use any remaining korma aioli for dipping.
