10-minute chicken sliders with gochujang mayonnaise
Gordon Ramsay has got a quick dinner sorted with this easy and equally delicious recipe!
SERVES 4 To make mayonnaise, add 2 tbsp gochujang chilli sauce, 3 tbsp mayonnaise and the zest and juice of 1 lime into a bowl. Mix together until thoroughly combined. Set aside. Crush 65g cornflakes in a bowl until they are just bigger than breadcrumbs. Slice 2 skinless chicken breasts in half horizontally so you have four thin pieces. Crack 3 eggs into a wide, shallow bowl and beat with a fork. Put 4 tbsp plain flour into a similar bowl and season with a little salt. Put crushed cornflakes into a third bowl. Dip chicken first into the seasoned flour, then egg and finally the cornflakes. Place a large frying pan over medium-high heat and pour in a 2cm-depth of vegetable oil. When hot, add chicken pieces and cook for
2 mins on each side. Drain on a paper towel. Slice ½ cucumber into ribbons using a peeler and roughly chop 2 spring onions. Place in a bowl with a small handful of coriander leaves, 2 tbsp fish sauce, zest and juice of 1 lime, then toss together. Combine 100g roasted crushed peanuts and 3 heaped tbsp of crispy fried onions in a bowl. Split 4 brioche burger 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 tops. Dip the tops into the peanut mixture. Put 4 little gem lettuce leaves on top of the mayonnaise inside the buns, followed by some of the cucumber salad and crispy chicken. Put the bun lids on top before serving.