Bondi-Type Chicken Burger - cooking recipe

Ingredients

2 -3 boneless skinless chicken breasts
2 dried habanero peppers, chopped and seeds removed
2 lemons, juice of
2 teaspoons crushed ginger
6 tablespoons vegetable oil
2 teaspoons paprika
4 garlic cloves, crushed
1/2 teaspoon sugar
1 teaspoon dried chili pepper flakes
6 slices provolone cheese
romaine lettuce
mayonnaise
hamburger bun
1 cup flour
1 teaspoon sea salt

Preparation

Pound chicken breasts to desired thickness, cut in half if desired for size.
Combine the habanero, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chili flakes in a metal mixing bowl. Stir quickly to help combine the lemon juice and vegetable oil.
Pour half the sauce into a separate bowl and set aside.
Marinate the chicken breasts in one bowl of sauce in the refrigerator for 1 hour. Be sure the bowl is covered.
Mix the flour and salt in a bowl. Take out the chicken breasts, allowing any excess to drip before dredging the chicken breasts in the flour mixture.
Heat a medium non-stick pan with some vegetable oil or canola oil. Pan-fry each side until done.
Spread mayonnaise on the hamburger buns. Place lettuce on the bottom part of the bun, place chicken on the lettuce, top with Provolone cheese and spoon some of the reserved chili sauce.