2skinless chicken breasts (about 300gm each), sliced in half horizontally2 tbspolive oil1lime, halved4soft white rolls2 tbspmayonnaise4-6iceberg lettuce leaves2vine-ripened tomatoes, thinly slicedFor deep-frying:vegetable oil500 gmfrozen shoestring friesChilli sauce10long red chillies, coarsely chopped2garlic cloves, finely chopped25 gm (5cm piece)ginger, finely grated1lemongrass stalk, white part only, finely choppedJuiceof 1 limePinchof caster sugar
For chilli sauce, process ingredients to a coarse paste in a food processor, season to taste and set aside.
Heat a char-grill pan over medium-high heat, drizzle chicken with oil, season to taste, and grill, turning once, until cooked through (4-5 minutes each side), then squeeze lime over. Grill buns cut-side down (30 seconds), spread bases with half the mayonnaise, then chilli sauce to taste, top with lettuce, chicken and tomato, spread bun tops with remaining mayonnaise and place on top of burgers.
Heat vegetable oil in a large saucepan to 180C. Cook fries, stirring occasionally, until golden (be careful, hot oil will spit). Drain on absorbent paper, season to taste with sea salt and serve with burgers and extra chilli sauce.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.