Honey Butter Gochujang Chicken

a) While the sweetcorn fries, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

b) Put the flour in a bowl with a good pinch of salt and some pepper and mix together.

c) Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

d) Once the sweetcorn is charred, transfer to another medium bowl. Give the pan a quick wipe out.

a) Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

b) Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the chicken fries, pop a small saucepan on medium heat (no oil).

b) Add the gochujang paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Once thickened, vigourously stir in the butter until melted. Simmer for 1 more min, then remove from the heat. 

d) While the sauce simmers, thinly slice the spring onion. Grate the Cheddar.

a) When the chips have 5 mins remaining, sprinkle over the cheese and return to the oven until melted.

b) When everything's nearly ready, add the coleslaw mix, rocket and mayonnaise to the bowl of sweetcorn. Season with salt and pepper and stir to combine. 

c) Once the chicken is cooked, transfer to a board and cut into 2cm thick slices.