Asian-Style Chicken Thigh on Brioche

In a bowl, combine the chicken thigh with the ginger stir-fry sauce and set aside. Cut several slices of cucumber to use later on the burger, then dice the rest. Transfer all of the cucumber to a bowl, along with the white wine vinegar and half of the sugar. Toss well to combine and set aside.

Discard the tips of the green beans and then cut into thirds. Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Cover with the lid, then bring to the boil and allow to cook gently for 6 - 8 minutes. Juice the lime into a small bowl and add 0.5 tsp per person to a salad bowl. To this, add the extra virgin olive oil and the rest of the sugar. Season with salt and pepper, then mix well to combine.

Heat the sunflower oil in a frying pan over medium-high heat and fry the chicken thigh for 6 - 8 minutes, then add the soy sauce and fry for 1 more minute. Reduce the heat allow the chicken to rest until serving. In a small bowl, combine half of the mayonnaise with 0.5 tbsp lime juice per person. In another small bowl, combine the rest of the mayonnaise with the ponzu.

Bake the brioche bun for 4 - 6 minutes in the oven, alongside the fries. Use a sharp knife to remove the skin and the white pith from the orange and then dice the flesh. Drain the cucumber, then separate the slices and set aside. Transfer the diced cucumber to the salad bowl, along with the orange, beansprouts and green beans. Toss well to combine with the dressing.