1 tbsp mirin

1 tbsp gluten free 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 gluten free burger rolls

2 Baby Gem lettuces, shredded


Mix together the mirin, gluten free 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.

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 gluten free rolls with the mayonnaise and lettuce.

Recipe adapted from: Good Food

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