For the chicken
4 skinless boneless chicken thigh fillets
large piece of ginger, finely grated
vegetable oil, for frying
For the sauce
6 tbsp dark brown sugar
2 tbsp chili paste
2 tbsp gluten free soy sauce
1 tbsp garlic infused oil
small piece ginger, grated
2 tsp sesame oil
For the slaw
½ Chinese cabbage, finely sliced*
2 radish, shredded into thin strips
2 scallions, finely sliced green end only
1 tsp golden caster sugar
1 tbsp garlic infused
2 tbsp mayonnaise
pinch of chili powder
1 Little Gem lettuce, divided into leaves
4 gluten free burger buns, split and lightly toasted
*Only use Chinese cabbage for the low FODMAP diet.
Make the slaw by combining all the ingredients together. Taste and add more chili powder, if you like. Chill in the fridge.
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins.
Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
Reheat the sauce. Build your burgers by placing some lettuce and slaw on the base of a gluten free bun, top with the crispy chicken and drizzle over the sticky sauce.
Recipe adapted from: Good Food