Feast in a Flash
BBC Easy Cook|March 2022
Make Gordon Ramsay's simple recipes for friends
By Gordon Ramsay. Photographs by Jamie Orlando Smith
Feast in a Flash
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.

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