Crispy Orange Chicken Burgers with Green Chilli Slaw

Twisted’s crispy chicken burger recipe is oozing with flavour with an orange, soy sauce and sriracha glaze

1 hour cook

Serves 4

Tom Jackson

Twisted: Unserious food tastes seriously good.

Ingredients

Glaze & coating:

160g honey

100mlorange juice

118ml rice vinegar

3 tbspsoy sauce

3 tbspsriracha

1/2 inch ginger, grated

2 garlic cloves

1 tsp sesame oil

1 tbspwater

1 tbsp cornflour

3eggs, beaten

225g flour

1 tspsalt

1 tsp garlic powder

For the sriracha mayo

150gmayo

3 tbspsriracha

1 tbspsoy sauce

For the slaw

half a head white cabbage, thinly sliced

1/2 red onion, sliced

4 spring onions, sliced

2 green chillis, diced

2 tbsp lime juice

1 tspsalt

1 tbspolive oil

Sweet, sticky and jam packed with flavour, these crispy orange chicken burgers give the good Colonel Sanders a run for his money. Pair with green chilli slaw for a crisp crunch and layer with sriracha mayo. This chicken burger recipe is really clucking good.

Method

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.

Panne your chicken thighs, in beaten eggs then flour seasoned with salt and garlic powder. Deep fry at 175c until golden brown and crisp.

Pour the warm orange sauce over the chicken and be sure to get sauce all over each piece.

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.

To make the sriracha mayo, mix mayonnaise, soy and sriracha in a small bowl.

Toast your bun and layer the sriracha mayo, a piece of orange chicken and top with the slaw.