- Step 1
Make Peri Peri Sauce Place all ingredients and a pinch of ground black pepper in a food processor. Process until smooth. Transfer 1/2 cup of the Peri Peri Sauce to a large snap-lock bag. Add chicken. Seal bag. Toss to coat. Refrigerate for at least 3 hours, or up to 24 hours. Refrigerate remaining sauce.
- Step 2
Combine 1/4 cup of the Peri Peri Sauce, sour cream and mayonnaise in a bowl. Refrigerate until required.
- Step 3
Preheat oven to 220°C/200°C fan-forced. Place potato in a bowl. Add onion powder, paprika and salt. Toss to coat. Drizzle with 2 tablespoons oil. Place in a large baking tray in a single layer. Bake for 40 to 50 minutes, turning once, until golden and crispy.
- Step 4
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
- Step 5
Place lettuce and tomato on roll bases. Top with chicken and a little sour-cream mixture. Drizzle with extra Peri Peri Sauce, if desired. Serve with wedges and remaining sour cream mixture.
It just depends how hot you like your sauce; adding one small red chilli will be quite mild, while three will make it pretty spicy.