Korean Fried Chicken & Quick Pickle Burger

• Meanwhile, thinly slice cucumber. • In a medium bowl, combine cucumber, sesame oil blend, the vinegar, soy sauce and a generous pinch of salt and sugar. Set aside.

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, the egg and a generous pinch of salt. Whisk to combine. • In a second shallow bowl, place panko breadcrumbs. • Dip chicken breast into the egg mixture to coat, then into the breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until just golden, 1-2 minutes each side (it will finish cooking in step 5!). Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if needed so the chicken doesn't stick to the pan!

• Halve bake-at-home burger buns. Place burger buns and pan-fried chicken on a second lined oven tray. • Top chicken with Cheddar cheese. • Bake until chicken is cooked through, the cheese is melted and buns are heated through, 3-5 minutes. • Meanwhile, in a large bowl, combine slaw mix and half the smokey aioli. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.