Chilli Chicken Loaded Fries Meal Prep
Crispy oven fries loaded with Frank’s hot sauce chicken and a garlicky chilli mayo on top. A proper takeout-style meal prep that’s ready in under 40 minutes and reheats just as crispy as it started.
Give the fries room on the tray, crowding them traps steam and they’ll never crisp up properly. Same goes for the chicken: sear it until it’s fully browned before the hot sauce goes in, tossing it through too early just steams the chicken instead of letting it colour.
Fries and chicken keep in the fridge for 3 days or the freezer for 3 months, while the chilli sauce holds separately in the fridge for up to 2 weeks. Reheat everything in the oven or air fryer and add the sauce fresh afterwards, not before.
Chilli Chicken Loaded Fries Meal Prep
CHICKEN · DINNER · EASY
Takeout crunch, meal-prepped for the week
The fries hold their crunch because they're never crowded on the tray and never doused in sauce before serving. Bake or air fry them, then top with the chicken and add the chilli sauce fresh out of the fridge.
Frank's hot sauce goes in after the chicken's fully seared and coloured, not before, so you get browned, flavourful chicken instead of chicken that's been steamed in sauce from the start.
The chilli mayo comes together in one bowl with garlic, ginger and lemon zest, and keeps in the fridge for two weeks on its own, so there's always a batch ready to go even after the fries and chicken run out.
Chilli Chicken Loaded Fries Meal Prep
Ingredients
Crispy Fries
- 15 ml Olive Oil
- 900 g All Rounder Potatoes Cut into Fries (Batons)
- 8 g Smoked Paprika
- 4 g Garlic Powder
- 2 g Dried Oregano
- 2 g Dried Parsley
- Salt & Pepper
Chilli Chicken
- Oil Spray
- 900 g Chicken Breast Diced
- 8 g Garlic Powder
- 8 g Smoked Paprika
- 1 g Dried Parsley
- 1 g Dried Oregano
- pinch Chilli Powder Optional
- 80 ml Franks Hot Sauce
- Salt & Pepper
Chilli Sauce
- 100 g Mayonnaise
- 60 g Sambal Oelek
- 5 g Dijon Mustard
- ½ Lemon Zest
- ¼ Lemon Juiced
- 1 Garlic Clove Grated
- 3 g Ginger Peeled & Grated
- Salt & Pepper To Taste
Method
- Add the potato fries and seasoning to a bowl and combine. Spread the seasoned potatoes in a single layer on a baking tray lined with parchment paper and bake at 200°C (390°F) for 25–26 minutes, or until golden and cooked through. To air fry, cook in batches at 200°C (390°F) for 20 minutes.
- Using the same bowl, add the chicken and seasoning, except the hot sauce, and mix well to combine.
- Place a pan over medium-high heat, add a touch of spray oil, and sear the chicken for 5–6 minutes, until browned and cooked through. Add the hot sauce and mix to coat. Remove and set aside.
- Mix all of the chilli sauce ingredients in a bowl and season to taste. Store in the fridge until ready to serve — transfer to a squeeze bottle if you have one.
- Portion the fries into 5 x 750ml meal prep containers. Place the chicken on top or alongside, and drizzle over the chilli sauce. Garnish with flat-leaf parsley.
Why sear the chicken before adding the hot sauce?⌄
Adding the sauce too early stops the chicken from browning properly and steams it instead. Get a good sear first, then toss through the hot sauce right at the end to coat it.
How spicy is the chilli sauce?⌄
Medium — the sambal oelek brings real heat, mellowed by the mayo. Start with less sambal and add more to taste if you're not sure how spicy you want it.
Can I air fry the fries instead of baking them?⌄
Yes — air fry in batches at 200°C (390°F) for around 20 minutes. Don't overcrowd the basket or they'll steam instead of crisping up.
Can I make the chilli sauce ahead of time?⌄
Definitely, it's actually better after sitting a few hours as the flavours settle. It'll keep in the fridge for up to 2 weeks in a sealed container or squeeze bottle.
