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|8||each||QBA Milk Bun Sliders|
|128||g||Praise Traditional Whole Egg Mayonnaise|
|256||g||White Wings Plain Flour|
|20||mL||Simply Sunflower Oil|
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.
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.
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.
To make the dressing, mix the Praise Whole Egg Mayonnaise, kim chi juice and Gochu Jang, which is a Korean paste.
Slice the QBA Milk Bun Sliders in half and gently toast each side on the grill.
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.