Preparation
Step 1
for the Asian cucumber pickles, mix the rice vinegar, salt and sugar in a bowl. Leave for a few minutes to allow the sugar and salt to dissolve. Whisk and add the soy sauce.
Step 2
Add the sliced cucumber, then cover and allow to pickle at room temperature for 20-30 minutes.
Step 3
for the sauce, whisk the mayonnaise with rest of sauce ingredients in a small bowl, adding lime juice to taste. And sit aside.
Step 4
For the slaw, toss all vegetables together, add the amount needed of the sauce leaving some for assembly and mix till well combined.
Step 5
for the chicken, Put the chicken fillets in between 2 pieces of clingfilm and bash to an even thickness (1cm) with a rolling pin.
Step 6
add flour, cornstarch and salt in a mixing bowl and mix well. In another bowl whisk the egg and milk together.
Step 7
Take one of the pieces of chicken and toss in the flour, making sure to cover all surfaces. Shake off the excess then drop into the egg wash to coat.
Step 8
Lift it out and let the excess liquid run off then put the chicken back into the flour mixture. Toss to coat again then transfer to a baking tray lined with a sprinkle of the flour mixture. Repeat with the remaining pieces of chicken.
Step 9
Add about 5cm of vegetable oil in a big, deep frying pan. heat it until it reaches 170°C.
Step 10
Add chicken to the oil and cook for about 3-4 minutes before turning over and cooking for another 4 minutes until crisp and golden on both sides.
Step 11
Once they’re cooked, transfer to a baking tray lined with kitchen paper to soak up any excess oil.
Step 12
Brush chicken while its hot with goody Korean BBQ.
Step 13
On a toasted bun add sauce, slaw chicken then finally the Asian pickled cucumber cover with the bun and serve.
