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Ingredients
Method
- 1 tbsp mirin
- 3 crushed garlic cloves
- 1 tbsp dark soy sauce
- Thumb-sized piece of ginger, grated
- 100g quality mayo
- 8 chicken thigh fillets, cut into strips
- 100g cornstarch
- Oil for frying
- 4 x brioche burger buns
- 2 Little Gem lettuce, shredded
- Make a marinade by mixing the mirin, soy, ginger and garlic in a bowl, then stir 1 tbsp of the marinade into the mayonnaise, cover and chill. Put the chicken into the remaining marinade, leave to sit for at least 10 mins, then roll each chicken strip in cornflour to coat.
- Fry the chicken strips in 2cm of oil for about 8 mins, turning regularly, until golden, crisp and cooked through. Drain on kitchen paper, then stuff into buns with the lettuce and mayo mixture.
20 mins
4 serving
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