Fried Chicken Breast Burger With Sriracha Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into thin chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crispy

While the chips are cooking, cut your chicken into strips

Add the chicken strips to a bowl with your cayenne pepper (can't handle the heat? Go easy!) and mix well until evenly coated

Add your soy sauce to the bowl and mix to combine

Add your cornflour to the bowl and give everything a good mix up until the chicken is fully coated in the cornflour mixture

Combine your sriracha (not a fan of spice? Just add a little!) with your mayo – this is your sriracha mayo

Wash your lettuce, then pat it dry with kitchen paper

Remove 2 outer lettuce leaves per person and set these aside for serving

Cut the remaining lettuce in half

Slice your tomato[es] into rounds

Combine your white wine vinegar with 2 tbsp [3 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 high heat

Once hot, add the coated chicken strips and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your fried chicken

Tip: Add more oil to the pan if it is looking a little dry

Meanwhile, slice your brioche bun[s] in half (if required!)

Add the brioche halves to a baking tray and put the tray in the oven for 4-5 min or until warmed through