Thai-Style Chicken Burger With Crispy Fries & Sriracha Mayo
Feel the heat of Southeast Asia with this Thai-style burger. You'll sandwich shredded chicken thighs, flavoured with fragrant red curry paste and pickled Asian slaw, in toasted brioche. Serve with crispy fries and spicy sriracha mayo.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into fries, then add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 25-30 min or until golden and crisp
Meanwhile, peel and dice half your shallot[s]
Slice the remaining shallot finely
Add the diced shallot to a large bowl with your rice vinegar and a pinch of salt and sugar and set aside – this is your quick-pickled shallot
Heat a large, wide-based pan (preferably non-stick with matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced shallot and cook for 2-3 min or until crispy – this is your crispy shallot
Once crispy, transfer to a small bowl or plate and set aside (reserve the pan!)
Return the reserved pan to a high heat with a drizzle of vegetable oil
Once hot, add your chicken thighs with a pinch of salt and cook for 3 min on each side or until lightly browned
Once browned, add your red Thai curry paste with a couple of splashes of cold water and cook, covered, for a further 10 min or until the chicken is cooked through (no pink meat!)
While the chicken is cooking, chop your coriander finely, including the stalks
Top, tail, peel and grate your carrot[s] and roughly chop your peanuts
Add the grated carrots, chopped coriander and chopped peanuts to the quick-pickled shallot and mix it all together – this is your quick-pickled Asian-style slaw
Combine your mayo and sriracha (can't handle the heat? Go easy!) in a bowl – this is your sriracha mayo
Slice your brioche bun[s] in half
Remove the tray with the fries from the oven and add the brioche halves
Return the tray to the oven for a final 4-5 min or until the brioche is warmed through
Once done, transfer the chicken to a clean board and shred it apart, using two forks - this technique is known as 'pulling'
Return the pulled chicken to the pan and give everything a good mix up – this is your Thai-style chicken
To assemble, add a little sriracha mayo to the warmed brioche base and top with the Thai-style chicken, crispy shallot, some quick-pickled Asian-style slaw and a warmed brioche lid
Serve with the crispy fries, remaining quick-pickled Asian-style slaw and remaining sriracha mayo 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, nut, peanut, sesame, 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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