Simon Braz

INGREDIENTS

4 burger baps

1 baby gem lettuce

Mayonnaise

4 boneless chicken thighs

4 tbsp dark soy sauce

4 tbsp mirin

2 tsp runny honey

Oil for frying

For the Asian slaw: ½ red cabbage - shredded

1 carrot – peeled and grated

4 spring onions – washed and thinly sliced

1 tbsp vinegar

1tbsp olive oil

1 tbsp demerara sugar

1 tbsp mayonnaise

METHOD

Remove the skin from the chicken. Combine the soy sauce and mirin. Pour over the chicken and leave for a few hours before you need it but ideally overnight.

To make the coleslaw, put the cabbage, spring onions and carrot in a bowl. Add the vinegar, olive oil, sugar and a tablespoon of mayonnaise and mix well. Set aside.

To cook the chicken, add oil to a frying pan and once hot add the chicken thighs to the pan and cook on a medium heat, reserving the marinade. When they are golden brown and turn over and allow to cook for a further 3 minutes. Add the marinade to the pan along with the honey allow it to glaze the thighs in a sticky sauce. For 4-5 minutes.

To serve cut the baps in half and place the washed baby gem leaves inside. Top with coleslaw and then the chicken and more mayonnaise if you want.

Serve immediately.