1Take chicken breast and make 4 fillets, pound fillets with steak hammer.
2In bowl, add vinegar, mustard paste, garlic powder, white pepper powder, red chili powder, Worcestershire sauce and salt, mix well.
3Add fillets and coat fillets properly, marinate it for 30-45 minutes.
4For flour coating, combine flour, red chili powder, black pepper, garlic powder, salt, corn flour and rice flour, mix well and set aside.
5For egg coating, in a bowl beat 2 eggs with milk and set aside.
6Heat oil in a wok, take one marinated chicken fillet, dip into egg mixture and coat it with flour mixture then again dip into egg mixture and flour mixture (press hard for crispy fillet).
7Deep fry the fillet on medium flame, fry 3 minutes each side. Fry until a crispy coat is turned brown.
8Repeat same process with all the fillets.
9To make mayo sauce, combine chili garlic sauce, mustard paste and mayonnaise and mix well to form a paste. Pour mayo sauce in dressing bottle.
10For assembling, take burger buns. Apply mayonnaise on bun. Add ice burg leaf, fried chicken fillet, mayo sauce, cheese slice and then cover with the bun.