Fried Chicken Burger and Cheesy Chips
with crispy bacon and spicy aioli
Chicken, bacon and chips. It's a pretty unbeatable combination if you ask us. Lashings of slightly spicy aioli for the burgers and mouth-watering melted cheese for the chips make this meal even more enticing.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
1 unit(s)
Garlic
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
320 grams
Irish Chicken Breast
130 grams
Irish Bacon
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Gochujang Paste
(Contains Soya)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Flour
¼ tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer. When oven is hot, cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
- When 5 mins of cooking time remain, push the chips together and scatter over the cheese. Cook until melted.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Mix the gochujang (use less if you don't like spice) and the aioli.
- Pop the breadcrumbs into a medium bowl and season with salt and pepper.
- In another medium bowl, mix 1 tbsp flour (per 2P) and 50ml water (per 2P). Season with salt and pepper. Mix together.
- Lay the chicken out on a board. Place a hand on top.
- Cut the chicken horizontally from thick end to thin point until there's 2cm left. Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Dip the chicken first in flour, then breadcrumbs.
- Once well coated, transfer to a plate.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Place a large pan over high heat with enough oil to fully coat the bottom.
- Once hot, carefully lay the crumbed chicken into the pan and fry until golden brown and cooked through, 10-12 mins.
- Turn every 2-3 mins and adjust heat as necessary.
- Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Allow the oil to get hot so the chicken can fry properly.
- Drain the excess oil from the pan and return to medium-high heat.
- Lay in the bacon and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Add a knob of butter, ¼ tsp sugar (per 2P) and garlic to the pan and allow to melt.
- Baste the bacon in the butter, then remove the pan from the heat.
- When everything is almost ready, pop the buns into the oven to warm through, 2-3 mins.
- Once warmed, spread a spoonful of spicy aioli onto each bun base.
- Top with the chicken and bacon.
- Spoon some melted garlic butter from the pan over the cut side of the bun lids before sandwiching shut.
- Divide the cheesy chips between plates.
