Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray with non-stick baking paper.
Step 2
Combine the potato chips with half of the chilli crisp oil and 1 tablespoon of the vegetable oil in a bowl. Season with salt and pepper and toss to combine. Place the chips on the prepared tray and bake for 20-25 minutes, turning occasionally, or until golden.
Step 3
Meanwhile, place the mince, sauce, half the spring onion and Chinese five-spice powder in a medium bowl and mix well to combine. Divide the mixture evenly into 4 and shape into patties.
Step 4
Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 5-6 minutes on each side or until caramelised and cooked through. Set aside and keep warm.
Step 5
Wipe out the pan, add the remaining vegetable oil and place over high heat. Crack the eggs into the pan and cook for 2-3 minutes, or until crispy around the edges with a runny yolk.
Step 6
Toss the cabbage, remaining spring onion and lemon juice together in a medium bowl. Season with salt and pepper to taste.
Step 7
Spread the cut sides of the buns with mayonnaise, top with the slaw, a patty, and an egg. Serve with chips and extra chilli oil.
