Cornflake chicken sliders with gochujang mayonnaise

SERVES 4 READY IN 10 MINS

65g cornflakes 2 skinless chicken

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breasts 3 eggs 4tbsp flour Veg oil,

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for frying Cucumber 2 spring onions

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Small handful of coriander leaves

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2tbsp fish sauce Zest and juice of

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1 lime 100g roasted peanuts, crushed

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(optional) 3tbsp crispy fried onions

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(optional) 4 brioche burger buns

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4 Little Gem lettuce leaves Sea salt

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FOR THE GOCHUJANG MAYONNAISE

2tbsp gochujang chilli sauce 3tbsp

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mayonnaise Zest and juice of 1 lime

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1 Make the gochujang mayonnaise: put the ingredients into a bowl and mix. Set aside.

2 Crush the cornflakes in a bowl. Slice the chicken breasts in half horizontally so you have four thin pieces.

3 Beat the eggs in a bowl. Put the flour into a bowl and season with a little salt. Put crushed cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.

4 Place a large frying pan over a medium– high heat. Pour in a 2cm depth of oil. When hot, add the chicken pieces and cook for 2 mins on each side. Drain on kitchen paper.

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

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

7 Split the buns in half. Spoon a dollop of the mayonnaise on the bottom halves and spread a little on the outside of the tops. Dip the tops in the peanut mixture.

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