Thai-Style Chicken Thigh Burger With Crispy Fries & Sriracha Mayo

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 potato[es] (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 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