Korean Fried Chicken Burger

While the fries are baking, chop the cucumber into small chunks. In a medium bowl, combine the cucumber, the sesame oil blend, rice wine vinegar, soy sauce and a generous pinch of salt and sugar. Set aside.

In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken thigh into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate. Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken in batches until golden and cooked through, 4-6 minutes each side. Transfer to a paper-towel lined plate. TIP: Reduce the heat if chicken is browning too quickly.

While the chicken is cooking, combine the mayonnaise and sriracha sauce in a small bowl. In a large bowl, combine the slaw mix and 1/2 the sriracha mayo. Season to taste.

Place the burger buns and chicken on a second lined oven tray. Top the chicken with the shredded Cheddar cheese. Bake for 3-5 minutes, until the cheese has melted. Halve the burger buns. Top each bun with the Korean fried chicken and slaw. Drizzle over the soy-ginger stir-fry sauce. TIP: You may need to trim the chicken to fit in the burger buns!