Firecracker Chicken Bagel

• 4 St Pierre Brioche Soft Bagels
• 2-3 cm piece fresh ginger, peeled and grated (or use a ready made ginger puree)
• 2 garlic cloves, crushed
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 1 tsp dried chilli flakes
• 6 skinless boneless chicken thighs
• Lettuce
• Jalapenos
• Onion rings to serve

1. In a shallow oven proof dish, mix together the ginger, garlic, sweet chilli, soy and Worcestershire sauces with the honey, sriracha and chilli flakes. Stir and add the chicken thighs. Cover the dish tightly and marinate in the fridge for at least half an hour but ideally two hours
2. Preheat the oven to 150°C / 130°C fan / Gas Mark 2
3. Place the covered dish onto a baking tray and cook the chicken for one hour. After an hour, increase the temperature to 180°C / 160°C fan / Gas Mark 4, uncover the dish and cook for a further 20 minutes
4. Pour the juices into a small saucepan and simmer for around 7-8 minutes to reduce and thicken
5. Lightly toast the insides of the brioche bagels
6. Shred the chicken with two forks, spoon over some of the reduced sauce and mix
7. Add some lettuce to the bottom of the bagels, then pile on the shredded chicken
8. Top with a few jalapenos and place on the lids. Serve with onion rings on the side if you like

Bon appétit!