Cornflake chicken sliders with gochujang mayonnaise

65g cornflakes

2 skinless chicken breasts

3 eggs

4 tbsp plain flour

Sea salt

Vegetable oil, for frying

½ cucumber

2 spring onions

Small handful of coriander leaves

2 tbsp fish sauce

Zest and juice of 1 lime

100g roasted peanuts, crushed (optional)

3 heaped tbsp crispy fried onions (optional)

4 brioche burger buns

4 Little Gem lettuce leaves

For the gochujang mayonnaise

2 tbsp gochujang chilli sauce

3 tbsp mayonnaise Zest and juice of 1 lime

● Start by making the gochujang mayonnaise.

Put all the ingredients for it into a bowl and mix together until thoroughly combined, then set aside.

● Crush the cornflakes in a bowl until they are just bigger than breadcrumbs.

● Slice the chicken breasts in half horizontally, so you have four thin pieces.

● Crack the eggs into a wide, shallow bowl and beat with a fork. Put the flour into a similar bowl and season with a little salt. Put the crushed

cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.

● Place a large frying pan over a medium-high heat and pour in a 2cm depth of oil. When the oil is hot, add the chicken pieces and cook for 2 minutes on each side. Drain on kitchen paper.

● Slice the cucumber into ribbons using a speed peeler and roughly chop the spring onions. Place in a bowl with the coriander leaves, fish sauce, lime zest and juice, and toss together.

● If using the crushed peanuts and crispy fried onions, combine them in a bowl.

● Split the buns in half and lay them out. Spoon a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the top halves. Dip the tops into the peanut mixture (if using).

● Put the lettuce leaves on top of the mayonnaise inside the buns, followed by some of the cucumber salad and the crispy chicken. Place the bun lids on top before serving.