Feast in a Flash

Make Gordon Ramsay's simple recipes for friends

- By Gordon Ramsay. Photographs by Jamie Orlando Smith

Cornflake chicken sliders with gochujang mayonnaise

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

• 65g cornflakes

• 2 skinless chicken breasts

• 3 eggs

• 4 tbsp plain flour vegetable oil, for frying

• 1/2 cucumber, peeled into ribbons

• 2 spring onions, roughly chopped small handful of coriander leaves

• 2 tbsp fish sauce

• 1 lime, zested and juiced

• 100g roasted peanuts, crushed (optional)

• 3 heaped tbsp crispy fried onions (optional)

• 4 Little Gem lettuce leaves

• 4 brioche burger buns

FOR THE GOCHUJANG MAYONNAISE

• 2 tbsp gochujang chilli sauce

• 3 tbsp mayonnaise

• 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.