Mexican Fried Chicken Burgers

MAYO: Whiz all the ingredients together with a stick blender or in a small food processor until smooth and bright green. Store in a sealed container in the fridge until ready to use.

FRIED CHICKEN: Whisk everything except the chicken together in a large bowl. Cut each chicken thigh into two or three pieces depending on their size, put between two pieces of plastic wrap and give them a gentle bang to flatten a little. Add to the marinade and turn so they are well coated. Cover and marinate for at least 2 hours and ideally overnight in the fridge in a sealed container.

TO COOK: Whisk the potato starch and flour together in a large bowl and season with salt and pepper. Using tongs or chopsticks, drop the chicken pieces into the flour and coat well. Place on the lined tray. Heat the oil in a large pot or wok until a piece of bread dropped in rises to the surface and turns golden in about 30 seconds.

Fry the coated chicken in batches for about 4-5 minutes or until fully cooked through, turning occasionally. Drain on the kitchen towels, then use a sieve or slotted spoon to scoop out any batter that has dropped off into the oil.

If desired, fry the chicken a second time (just for a minute) until it is golden and super-crunchy.

TO SERVE: Put the cabbage and red onion in a bowl and toss with the oil and vinegar. Season with salt and pepper.

Scoop the avocado into a bowl, add the lime juice and season with salt and pepper. Lightly crush with a fork but keep it a little chunky.

Place the halved buns on a baking tray and top the bottoms with mozzarella. Heat until the cheese is melted, and the buns are toasted. Layer the buns with slaw, avocado, chicken, mayo, jalapenos and coriander leaves.