Sweet & Sticky Five-Spice Free Range Chicken Thigh Burger

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 25 min

Wash your lettuce, then pat it dry with kitchen paper and shred it 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

Add your free range chicken thighs 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 coated chicken thighs and cook for 9-10 min each side or until golden, crispy and cooked through (no pink meat!)

While the chicken is cooking, slice your brioche buns in half

Once the chips have been in the oven for 25 min, move them to one side of the tray and add the brioche halves to the other side

Return the tray 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