Korean Fried Chicken Burgers

1: Cut the chicken breasts in half, season with salt, paprika, garlic powder, and chilli powder.

2: Prepare the brioche buns and garnish with sesame seeds.

3: Beat the egg in a bowl for coating the chicken.

4: Add crushed cornflakes to another bowl for breading.

5: Mix chopped red cabbage, grated carrot, light mayo, seasoning, salt, and black pepper to create the slaw.

6: For the pickled cucumber, mix thinly sliced cucumber, rice vinegar, light soy sauce, chilli flakes, garlic powder, and sesame seeds.

7: Prepare the sticky glaze by mixing light soy sauce, gochujang paste, honey, and sesame oil.

8: Flatten the chicken and coat in egg wash, then in cornflakes before frying until golden.

9: Assemble the burgers with the cooked chicken, slaw, and pickled cucumber.

10: Drizzle the sticky glaze on top and serve.