Korean Crispy Chicken Burger

In a bowl mix together the buttermilk, sour cream, black pepper, cayenne and paprika.

Batten out small chicken breasts or tenders so they are equal thickness and leave in the buttermilk until ready to fry. (will last a couple of days.

To make the dredge coating add plain four, baking powder, garlic powder, onion powder thyme, black pepper and salt to a large bowl.

Drain the chicken from the buttermilk and coat in the flour mix, shaking off any excess.

Fry in hot oil at 170*c until golden crisp and cooked through, leave to drain on kitchen roll.

Whilst the chicken is cooking mix a little gochujang paste and mayo together.

Make a little salad of cucumber ribbons, shredded spring onions, coriander and mint, season with a little salt and lime juice.

To build the burger, toast brioche buns, add a spoonful of gochujang mayo, crispy lettuce, kimchi, then the crispy chicken, add a generous amount of the cucumber salad and serve with fries and a little extra gochujang mayo.