Name: Crispy Japanese-style chicken burgers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 tbsp mirin; 3 garlic cloves crushed; 1 tbsp soy sauce; thumb-sized piece ginger peeled and finely grated; 100g mayonnaise; 8 boneless, skinless chicken thighs cut into strips; 100g cornflour; sunflower oil for frying; 4 large or 8 small soft burger rolls; 2 Baby Gem lettuces shredded

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Crispy Japanese-style chicken burgers

Crispy Japanese-style chicken burgers

Katy Gilhooly

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

plus marinating

A star rating of 5 out of 5.21 ratingsRate

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Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp mirin
3 garlic cloves

crushed
1 tbsp soy sauce
thumb-sized piece ginger

peeled and finely grated
100g mayonnaise
8 boneless, skinless chicken thighs

cut into strips
100g cornflour
sunflower oil

for frying
4 large or 8 small soft burger rolls
2 Baby Gem lettuces

shredded

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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.

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.21 ratings

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