Sweet & Sticky Five-Spice Chicken Breast Burger
For this sticky chicken burger, you'll coat crispy five-spice breasts in a fragrant hoisin-honey glaze. Load them in buttery brioche buns with tangy, creamy slaw and serve with chips on the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into 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 an initial 20-25 min
Wash your lettuce then pat it dry with kitchen paper and and shred finely
Top, tail, peel and grate your carrot[s]
Add your white wine vinegar to a large bowl with your mayo and a pinch of salt and mix to combine
Add the shredded lettuce and grated carrot and give everything a good mix up – this is your tangy slaw
Bash your chicken breast portion[s] with a rolling pin until evenly flattened – these are your chicken escalopes
Add the chicken escalopes to a bowl with your five-spice mix and cornflour
Give everything a good mix up until the chicken is fully coated in the cornflour mixture – this is your five-spice coated chicken
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat
Once hot, add the five-spice coated chicken and cook for 5-6 min each side or until golden, crispy and cooked through (no pink meat!)
While the chicken is cooking, slice your brioche bun[s] in half
Once the chips have been in the oven for 25 min, move them to one side of the tray[s] and add the brioche halves to the other side
Return the tray[s] to the oven for a final 4-5 min or until the brioche buns are lightly toasted and the chips are golden and crispy
Add your hoisin sauce to a small pot with your soy sauce, honey and a drizzle of olive oil and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook for 2-3 min or until thickened and sticky – this is your sticky glaze
Tip: Watch carefully to prevent the glaze from burning!
Once the chicken is cooked through, add it to the sticky glaze one piece at a time and turn to coat evenly – this is your sweet & sticky five-spice chicken
To assemble, fill a brioche bun with the sweet & sticky five-spice chicken, a drizzle of sticky glaze and top with some of the tangy slaw
Serve with the chips and remaining tangy slaw to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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