Korean Fried Chicken Sliders

Method

Step 1:

If using chicken thighs cut them in half, flatten the chicken pieces by placing them between cling film and use a rolling pin to make them an even thickness.

Step 2:

Dust the chicken with White Wings Plain Flour and give them a shake to remove any excess flour. Then, add them to the egg and milk wash and coat them with the breadcrumbs. Pop them on a lined tray and place them in the fridge to allow the crumb coating to set.

Step 3:

Heat grill with Simply Sunflower Oil and start frying the chicken on a medium heat, a couple of minutes on each side. Be careful not to overcrowd the plate. Set the fried chicken on a lined tray and finish them off in a pre-heated oven at 180 degrees celsius.

Step 4:

To make the dressing, mix the Praise Whole Egg Mayonnaise, kim chi juice and Gochu Jang, which is a Korean paste.

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Step 5:

Slice the QBA Milk Bun Sliders in half and gently toast each side on the grill.

Step 6:

To assemble, spread the Korean flavoured dressing across the top and bottom bun, follow with a washed lettuce leaf, the fried crumbed chicken and finish it off with kim chai.