Sink your teeth into these irresistible crispy chicken burgers! Marinated in a flavourful blend of soy sauce, garlic, and ginger, these golden-fried chicken strips are packed with protein and served in soft rolls with a zesty ginger mayonnaise and crisp lettuce. A quick and easy weeknight dinner that's bursting with umami!
crushed
peeled and finely grated
boneless, skinless, cut into strips
large or 8 small, soft
shredded
for frying
In a bowl, combine the mirin, crushed garlic, soy sauce, and grated ginger to create your marinade. Take 1 tablespoon of this marinade and mix it into the mayonnaise, then cover and chill the mayonnaise.
Place the chicken strips in a large bowl. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Let it marinate at room temperature for 10 minutes, or for a longer period in the fridge if time allows.
Spread the cornflour evenly over a plate. Take each marinated chicken piece and roll it in the cornflour until it is fully coated.
Pour approximately 2cm of sunflower oil into a large saucepan and heat it over a medium heat.
Carefully add one-third of the coated chicken to the hot oil. Fry for about 8 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 74°C.
Once cooked, lift the chicken from the oil and place it on kitchen paper to drain any excess oil. Repeat the frying process with the remaining batches of chicken.
Serve the crispy chicken in the burger rolls with the chilled ginger mayonnaise and shredded Baby Gem lettuce.
For an extra kick, add a pinch of chilli flakes to the marinade or the mayonnaise.
To ensure the chicken stays crispy, make sure not to overcrowd the pan when frying. Cook in batches if necessary.
If you don't have mirin, you can substitute it with a dry white wine or rice vinegar mixed with a pinch of sugar.