Crispy Orange Chicken Burgers with Green Chilli Slaw

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  1. In a small pan, add your honey, orange juice, rice vinegar, soy sauce, sriracha, ginger, garlic and sesame oil. Bring to a simmer and reduce for 4- 5 mins. Combine your cornstarch and water and add to the sauce. Stir to thicken and remove from the heat. 
  2. Panne your chicken thighs, in beaten eggs then flour seasoned with salt and garlic powder. Deep fry at 175c until golden brown and crisp. 
  3. Pour the warm orange sauce over the chicken and be sure to get sauce all over each piece. 
  4. To make the slaw, combine your slices white cabbage, red onion, diced green chilli and spring onion. Toss with salt, lime juice and olive oil. 
  5. To make the sriracha mayo, mix mayonnaise, soy and sriracha in a small bowl. 
  6. Toast your bun and layer the sriracha mayo, a piece of orange chicken and top with the slaw.