Once you've tried the crunch and flavour of cornflake-coated chicken, you might never go back to breadcrumbs! And to take the crunch factor up to the next level, I dip the buns into a combination of crispy fried onions and roasted peanuts. It looks and tastes great, but you can leave this step out if you're in a hurry. The gochujang (Korean chilli sauce) is also optional, but I really love the kick.
Serves 4
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65g cornflakes
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2 skinless chicken breasts
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3 eggs
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4 tbsp plain flour vegetable oil, for frying
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1/2 cucumber, peeled into ribbons
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2 spring onions, roughly chopped small handful of coriander leaves
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2 tbsp fish sauce
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1 lime, zested and juiced
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100g roasted peanuts, crushed (optional)
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3 heaped tbsp crispy fried onions (optional)
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4 Little Gem lettuce leaves
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4 brioche burger buns
FOR THE GOCHUJANG MAYONNAISE
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2 tbsp gochujang chilli sauce
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3 tbsp mayonnaise
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1 lime, zested and juiced
1 Put all the ingredients for the gochujang mayonnaise into a bowl and mix together until thoroughly combined. Set aside.
2 Crush the cornflakes in a bowl until they are a just bigger than breadcrumbs. Slice the chicken breasts in half horizontally, so you have four thin pieces of chicken.
3 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.
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