Kimchi Ranch Crispy Fried Chicken Burger With Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, and before you start cooking, take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add your panko breadcrumbs and ground smoked paprika to a plate and season with a pinch of salt and pepper

Press the flattened chicken into the breadcrumb mixture firmly to evenly coat all over – this is your breaded chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your crispy fried chicken

Tip: Cooking for 5? You may need to do this in batches!

Peel and finely grate (don't chop!) your garlic

Top, tail, peel and grate your carrot[s]

Wash your lettuce, remove the outer leaves (1 per person) and set aside, then shred the inner core

Chop your chives finely

Combine your kimchi ketchup with the chopped garlic, chopped chives and your mayo in a small bowl with a splash of cold water and a pinch of salt and pepper – this is your kimchi ranch sauce

Add the grated carrot to a bowl with half your cider vinegar (you'll use the rest later!) and a pinch of salt – this is your pickled carrot

Slice your brioche bun[s] in half (if required!)

Add the brioche halves to a baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through