Gordon Ramsay’s Cornflake Chicken Sandwich

In a small bowl, combine the gochujang, if using, mayonnaise, and lime zest and juice.

Use a vegetable peeler to slice the cucumber into ribbons and roughly chop the scallions. Toss into a bowl and mix together with the cilantro leaves, fish sauce, lime zest and juice.

In a separate bowl, crush the cornflakes until they are just bigger than bread crumbs.
Slice the chicken breasts in half horizontally so you have four thin pieces of chicken.
Crack the eggs into a wide, shallow bowl and beat with a fork. Place the flour into a separate bowl and season with a little salt. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.
Pour 3/4-inch (2 cm) of oil into a large skillet and set over medium–high heat. When hot, carefully add the chicken pieces and fry until cooked through to an internal temperature of 165°F (74°C), about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
Split the buns in half and lay them out. Plop a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the tops. Dip the tops into the peanut mixture, if using.
☞ TESTER TIP: If you prefer a less messy experience, you can sprinkle the peanut-onion topping inside the bun instead of coating the outside.
Top the bottom halves of the buns with the lettuce leaves, followed by some of the cucumber salad and the crispy chicken. Top with the bun lids before serving.