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Chilli Mayo Chicken Loaded Chips

Chilli Mayo Chicken Loaded Chips

Crispy loaded chips topped with sticky chilli-soy chicken, cheddar, spring onions and a sharp chilli mayo.

40 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

10 mins prep30 mins cook40 mins total

  1. Heat the oven to 220°C, or 200°C fan. Spread the chips over a large tray and bake for 25–30 minutes, turning once, until crisp and golden.

  2. While the chips cook, heat the oil in a large frying pan over a medium-high heat. Add the chicken and stir-fry for 5–6 minutes until lightly browned and cooked through.

  3. Add the onion and garlic and cook for 2 minutes, then stir in the soy sauce and black pepper. Let the sauce bubble for 1 minute so it coats the chicken.

  4. Mix the mayonnaise with the sriracha and lime juice. Taste and add more sriracha if you like it hotter.

  5. Pile the hot chips into shallow bowls and spoon over the chilli-soy chicken. Scatter with the grated cheddar and return to the oven for 2 minutes, just to melt the cheese.

  6. Drizzle with the chilli mayo and finish with the spring onions. Serve immediately.

Notes

Serve straight away while the chips are crisp. Add the chilli mayo at the table if you want to keep the topping extra crunchy.
About this recipe

Make these loaded chips for a quick, generous dinner: crisp oven chips are piled high with savoury chilli-soy chicken, melted cheddar and a cool, spicy mayo.

The chicken cooks while the chips are in the oven, so everything reaches the table hot with plenty of contrast and crunch.

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