Crispy Japanese-style chicken burgers
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp mirin
- 3 garlic clovescrushed
- 1 tbsp soy sauce
- thumb-sized piece gingerpeeled and finely grated
- 100g mayonnaise
- 8 boneless, skinless chicken thighscut into strips
- 100g cornflour
- sunflower oilfor frying
- 4 large or 8 small soft burger rolls
- 2 Baby Gem lettucesshredded
Nutrition: per serving
- kcal715
- fat34g
- saturates7g
- carbs61g
- sugars5g
- fibre3g
- protein39g
- salt2.4g
Method
step 1
Mix 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 2
Spread 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.
