You’ll Need
For the Chicken
600g boneless chicken thigh fillets, thinly sliced
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp garlic powder
½ tsp sea salt
For the Loaded Chips
700g frozen straight-cut chips
150g Gouda, grated
2 handfuls shredded iceberg lettuce
2 tomatoes, diced
quarter cucumber, diced
½ red onion, finely sliced
4 tbsp garlic mayonnaise
2 tsp sambal oelek or chilli sauce
Optional but Dangerous
Pickled chillies
Extra Gouda
A cold Dutch lager
Method
Preheat your air fryer to 200°C.
Toss the chicken with the oil, cumin, paprika, coriander, garlic powder and salt.
Air fry for 10-12 minutes, shaking twice, until browned and cooked through.
Transfer the chicken to a plate and keep it warm.
Add the frozen chips and air fry at 200°C for 16-20 minutes, shaking regularly, until crisp.
Tip the chips into a foil-lined heatproof tray and scatter the chicken evenly over them.
Cover with the grated Gouda and air fry at 190°C for 3-4 minutes until melted.
Check the chicken has reached 75°C.
Pile on the lettuce, tomato, cucumber and red onion only after the tray leaves the fryer.
Stripe over the garlic mayonnaise and sambal and serve immediately.