Teriyaki Chicken Burger

Method

1. Pat the chicken dry, trim off the yellow fat and open out the thick parts so each piece is 1.5 cm thick and slightly larger than the bun (it shrinks as it cooks). Prick the skin all over with a fork and dust both sides lightly with potato starch. In a small bowl, mix the soy sauce, mirin and sugar.

   Add in this stepboneless chicken thighs, skin on (about 130 g each) 260 gpotato starch 2 tspsoy sauce 2 tbspmirin 2 tbspsugar 2 tsp

2. Shred the cabbage very finely and toss with half the mayonnaise and the lemon juice to make a slaw. Slice the tomato into 0.7 cm rounds and lay them on paper towel to drain.

   Add in this stepcabbage 60 gmayonnaise 1½ tbsplemon juice 1 tsptomato 1

3. Add the oil to a 24 cm frying pan and lay the chicken in skin side down before turning on the heat. Cook on medium heat for 7 min, pressing with a spatula, until the skin is golden and crisp.

   Add in this stepneutral oil 1 tsp

   medium heat

4. Turn the chicken, wipe the fat out of the pan with paper towel, cover and cook on medium-low heat for 5 min. It is done when the thickest part releases clear juices when pierced.

   medium-low heat

5. Pour in the sauce and let it bubble on medium heat for 2 min, spooning it over the chicken until glossy. When the sauce turns thick, take it off the heat and flip the chicken in the pan to coat it all over.

   medium heat

6. Melt the butter in another 26 cm pan, split the buns and toast them cut side down on medium heat for 1 min 30 sec until golden; work in batches if they don't all fit. Butter-toasted crumb stays crisp even when the sauce soaks in.

   Add in this stepbutter 10 gburger buns 2

   medium heat

7. Spread the rest of the mayonnaise on the bottom buns, then layer the chicken, a spoonful of pan sauce, the tomato and the slaw, and close with the top buns. Wrap in baking paper and press gently so they are easy to eat.

   Add in this stepmayonnaise 1½ tbsp