Crispy Chilli Chicken Burger

donnahay.com.au

Nat Hellewell

½ CUP (125ML) SHAOXING (CHINESE COOKING WINE)

¼ CUP (60ML) SOY SAUCE

1½ TABLESPOONS FINELY GRATED GINGER

4 X 125G CHICKEN THIGH FILLETS, TRIMMED

1 CUP (150G) PLAIN (ALL-PURPOSE) FLOUR

1 CUP (130G) CORNFLOUR (CORNSTARCH)

½ TEASPOON TABLE SALT

VEGETABLE OIL, FOR DEEP-FRYING

4 BURGER BUNS, HALVED

MAYONNAISE, FINELY SHREDDED CABBAGE, CORIANDER (CILANTRO) AND CRISPY CHILLI OIL (SEE RECIPE LINK UNDER METHOD), TO SERVE

Directions at donnahay.com.au

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