In a non-reactive bowl add the chicken thighs, yoghurt and sriracha before covering with plastic wrap and placing in the fridge for a minimum of 3 hours up to overnight.
Once the chicken is marinated start by making the beetroot slaw. In a small mixing bowl combine the carrot, beetroot, apple, maple syrup, apple cider vinegar and a pinch of salt and toss everything together before setting aside and allowing to macerate.
In a small pot large enough to hold 2 pieces of chicken add 2cm worth of Red Island High Heat Stable Extra Virgin Olive Oil and heat to 170 degrees Celsius.
In a large shallow dish combine the flour, tomato soup, Chinese 5 spice, black pepper and sea salt. Using tongs and working near the pot of oil dredge the marinated chicken in the seasoned flour before placing into the pot of oil. Cook the chicken for 6-8 minutes and turning 2 through the process. Drain the chicken on paper towel while you dredge and cook the remaining pieces of chicken.
Cut your burger bun in half and place a large dollop of mayonnaise on the bottom before adding a heaped serving of beetroot slaw then the chicken, lastly top with gherkin slices before adding the burger lid and serving.
These burgers are great on their own however, I do love hot chips and extra gherkins to have a real burger shop experience.