Combine your chicken in a bowl with 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp gochujang, 2 eggs, yoghurt, ½ tsp white pepper and ½ tsp of salt. Allow to marinate in the fridge for 30 mins or ideally overnight.

Finely chop 5 spring onions and grate your ginger and garlic into a bowl. Whisk in the sour cream, gochujang, 1 tsp apple cider vinegar, sesame oil, honey, 2 tbsp soy sauce, and chilli oil bits.

Shred the cabbage and finely chop the coriander and spring onions. Mix 100g mayo, 3 tbsp apple cider vinegar and ½ tsp salt. Mix it all together scrunching it up with your hands.

Blitz 100g mayo with your kimchi. Taste and add salt, if needed. This will depend on how salty your kimchi already is.

Season the plain flour with 1 tsp salt.

Dunk your chicken pieces into the flour, pressing and squeezing the flour into every crevice of the chicken. Lift the chicken pieces out of the flour and repeat the squeezing process 3 times – the aim is to form lots of craggy bits.

Get a big pot ready (enough for frying) and fill with enough oil. Deep fry the chicken until cooked through and golden brown.

Toast the brioche buns and add in a few dollops of the slaw to the base. After that, layer on your crispy chicken and drizzle over lots of the spicy sauce. Spread the kimchi mayo on the top bun and press down the burger.

Enjoy, but make sure to have a lot of napkins to hand.