Sticky Chilli Chicken Burgers

1 cup plain (all-purpose) flour

1 cup vegetable oil

4 brioche buns, lightly toasted

½ green cabbage, finely shredded

½ cup red cabbage, finely shredded

¼ cup spring onion (scallions), finely sliced

sea salt

Chilli ginger mayo:

½ cup mayonnaise

• Use a rolling pin to flatten chicken thigh pieces to about 2cm thick (Noi likes to think about Son-in-law while she’s doing this, but you do you). Place the chicken pieces and two tablespoons of the marinade in a bowl and mix until well combined.
• Place flour on a flat tray. Coat all of the chicken pieces in the flour. Add the vegetable oil to a large, heavy-based pan and place over medium heat. Carefully lower in the chicken pieces, then cook for 2–3 minutes on each side, or until golden and crispy and the chicken is cooked through. Use tongs to transfer the chicken pieces on to some paper towel to absorb any excess oil, then sprinkle with salt.
• Meanwhile, let’s make the chilli ginger mayo. Add the mayonnaise and the sticky chilli ginger marinade into a small bowl. Whisk to combine.
• To assemble, smear chilli ginger mayo onto the bottom burger bun. Add some red cabbage, white cabbage, a chicken piece, more mayo and a sprinkling of spring onion. Finish with the bun top, then get stuck in.