Crispy Chili Chicken Sandwich with Kimchi Mayo

• chicken breasts↗2
• plain flour↗50g g
• panko breadcrumbs↗75g g
• eggs↗2
• chili oil3 tbsp tbsp
• vegetable oil↗500ml ml
• Kewpie mayonnaise↗4 tbsp tbsp

  or regular if you can't find it

• kimchi↗3 tbsp tbsp

  coarsely chopped, plus extra for serving

• ciabatta↗1 large

  cut in half and toasted

• Sweet Gem lettuce↗1

  thinly sliced

• green onion↗small handful of

  finely chopped

• lemon↗½

  cut into wedges

Step-by-step instructions

1. 1

   Butterfly the chicken breast by cutting it partway on one side and opening it, then cover with parchment and pound with a rolling pin to a thickness of 1‑2 cm. Set up a breading station – on one plate spread the flour and season with salt and pepper, on the second plate place the panko breadcrumbs, and in a shallow bowl whisk the eggs with 1 tbsp chili oil.

2. 2

   Coat the chicken breasts in flour, turning to cover completely, then dip into the egg mixture. Fully coat, then place on the plate with panko breadcrumbs. Roll both sides in the breadcrumbs and set on a rack. Repeat with the second breast.

3. 3

   Heat a skillet over medium‑high heat and add the oil. When the oil is hot (test with a small piece of bread – it should sizzle, or the temperature should be 180 °C), carefully place the chicken breasts one at a time. Fry for 3 minutes on each side until golden‑brown and cooked through. Transfer to a plate lined with paper towel, brush with any remaining chili oil and lightly season. Repeat with the second breast.

4. 4

   Meanwhile, prepare the kimchi mayo: mix the mayonnaise with grated kimchi, then season to taste.

5. 5

   Spread the kimchi mayo on one side of the ciabatta, then place the chicken. Optionally add more kimchi, lettuce leaves and chopped green onion. Garnish with a lemon slice if desired. Cut in half and serve.