Crispy Onion Chicken & Gravy Dunking Burger

1.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.

2.Chop your potatoes (skins on) into chips.

3.Add the chips to a baking tray (or two) with your dried sage, a drizzle of vegetable oil and a pinch of salt and pepper.

4.Give everything a good mix up and put the tray(s) in the oven for 25-30 min or until golden and crisp – these are your sage chips.

5.Add a drizzle of vegetable oil to another plate.

6.Add the crushed crispy onions and ground paprika to a separate plate with your panko breadcrumbs and a small pinch of salt and pepper and give everything a good mix up – this is your crispy onion mix.

7.Boil half a kettle.

8.Add your chicken breast portion(s) to a chopping board and cover with a sheet of cling film.

9.Bash the chicken with a rolling pin until evenly flattened.

10.Coat the flattened chicken in the flour, tap off any excess, then add it to the vegetable oil and firmly press into the crispy onion mix to evenly coat all over.

11.Add the coated chicken to one side of a baking paper-lined baking tray (or two).

12.Put the tray(s) in the oven for 20 min or until the chicken is cooked through (no pink meat) – this is your crispy onion chicken.

13.While the chicken is cooking, dissolve your soy sauce and chicken stock mix in 200ml [260ml/350ml] boiled water with your onion marmalade and a pinch of salt – this is your gravy stock.

14.Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.

15.Add 2 tsp [3 tsp] [1 tsp] flour and cook for 1-2 min, stirring frequently, until you're left with a sandy paste.

16.Stir the gravy stock into the sandy paste and cook for 5 min or until the sauce is thickened – this is your sweet onion gravy.

17.While the sauce is thickening, wash your gem lettuce, then pat it dry with kitchen paper.

18.Remove 1 lettuce leaf per person from the gem lettuce and set aside, shred the inner core.

19.Combine your white wine vinegar and a drizzle of olive oil in a bowl with a small pinch of salt and pepper and give it a good mix up – this is your salad dressing.

20.Slice your brioche bun(s) in half.

21.Once the chicken is nearly cooked, remove the tray(s) from the oven and add the brioche halves to the other side of the tray (cooking for 3 or more? Use a separate tray!).

22.Return the tray(s) to the oven for 2-3 min or until the brioche is warmed through.

23.To assemble your burger, top each brioche base with a drizzle of the sweet onion gravy, a lettuce leaf and the crispy onion chicken.

24.Top with the remaining crispy onions and the brioche lid.

25.Serve the sage chips, shredded lettuce and any remaining sweet onion gravy on the side, then drizzle the salad dressing over the shredded lettuce.

26.Enjoy!