Sweet Chilli Chicken
with fries and side salad
It's chicken and chips—but not as you know it! The whole family is sure to love this sweet and tangy chicken with crispy potato and sweet potato chips and refreshing side salad.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Sweet Potato
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Salad Leaves
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Carrot
2 sachet(s)
Sweet Chilli Sauce
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Potatoes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potato and sweet potato lengthways into 1cm slices, then into 1cm chips (unpeeled).
- Place on a large (lined) baking tray. Drizzle with oil, season with salt and pepper and toss to coat.
- Spread out in a single layer—you need them well spaced out to achieve a crispy finish!
- When the oven is hot, roast until golden, 20-25 mins. Turn halfway through.
TIP: Use two baking trays if needed.
- Meanwhile, add chicken, breadcrumbs and half the aioli to a medium bowl.
- Toss to coat the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
- Arrange chicken in a single layer on a separate lined baking tray.
- Drizzle over 1 tbsp oil (double for 4p).
- Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, trim and grate the carrot (no need to peel).
- In a large bowl for the salad, mix together vinegar, mayo and 1 tsp sugar (double for 4p).
- Season with salt and pepper.
- Just before serving, add the salad leaves and carrot to the bowl with the dressing and toss to coat.
- Toss the cooked chicken in the sweet chilli sauce and remaining aioli.
- Season with a pinch of salt and pepper.
TIP: If you're cooking for kids you can reduce the heat in this recipe by using less sweet chilli sauce.
- Divide the sweet chilli chicken between plates.
- Serve the chips and dressed salad leaves alongside.
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