Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers
Prep:20 mins
Serves 4
1 tbsp mirin3 garlic cloves, crushed1 tbsp soy saucethumb-sized piece ginger, peeled and finely grated100g mayonnaise8 boneless, skinless chicken thighs, cut into strips100g cornfloursunflower oil, for frying4 large or 8 small soft burger rolls2 Baby Gem lettuces, shredded
STEP 1Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.STEP 2Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.
