Frank's RedHot Kicking Chicken Burger

Trim the root from the baby gem lettuce. Reserve 2 whole leaves for the burger, then thinly slice the rest. Chop the tomato into 1cm pieces. Trim and peel the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot core. Pour the cider vinegar, sugar (see ingredients for amount) and olive oil for the dressing (see ingredients for amount) into a medium bowl. Season with salt and pepper, add the tomatoes and mix together.

Pop the panko breadcrumbs into a large bowl and season with salt and pepper. In another large bowl, mix together the cornflour, remaining Central American style spice mix and water (see ingredients for amount). Season with salt and pepper and whisk until well combined. Dip the chicken thighs into the cornflour mixture, then the breadcrumbs, ensuring they are completely coated. Then pop the chicken onto a plate. IMPORTANT: Wash your hands after handling chicken and its packaging.

Pop a high-sided frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken pieces into the pan and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins. Once cooked, transfer the chicken pieces to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When you're almost ready to serve, cut the burger buns in half and pop them into the oven to warm through, 2-3 mins. Add the sliced baby gem and carrot ribbons to the bowl with the dressing and tomatoes. Toss well to coat the salad in the dressing.