Crispy Japanese-style chicken burgers

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

  • Prep:20 mins
    Cook:20 mins
    plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 715
  • fat 34g
  • saturates 7g
  • carbs 61g
  • sugars 5g
  • fibre 3g
  • protein 39g
  • salt 2.4g


  • 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


  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.

  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.

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