- 1 tbsp mirin
- 3 garlic cloves, crushed
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- thumb-sized piece ginger, peeled and finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 100g mayonnaise
- 8 boneless, skinless chicken thighs, cut into strips
- 100g cornflour
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 large or 8 small soft burger rolls
- 2 Baby Gem lettuces, shredded
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.
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.