Korean-Style Buffalo Fried Chicken Thigh Sando W. Saucy Furikake Fries

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

Boil half a kettle

Cut your potatoes (skins on) into fries

Add the fries to a 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 20-25 min or until golden and crisp

Cut your ciabatta[s] in half

While the chips are cooking, add half your rice vinegar (you'll use the rest later!), with a pinch of sugar and a splash of boiled water to a bowl

Peel and slice your shallot[s] as thinly as you can, then add to the bowl and set aside to pickle – this is your quick-pickled shallot

Add your cornflour and 2 tbsp [3 tbsp] [4 tbsp] flour to plate with a pinch of salt and a very generous grind of black pepper

Give everything a good mix up and coat your chicken in the seasoned flour (make sure to tap off any excess!) – this is your coated chicken

Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium-high heat

Tip: Cooking for 3 or more? Use 2 pans!

Once hot, add the coated chicken to the pan and cook for 9-10 min on each side or until golden, crispy and cooked through (no pink meat!) – this is your crispy fried chicken

While the chicken is cooking, wash your salad, then pat dry with kitchen paper

Add 2 tbsp [3 tbsp] [4 tbsp] butter to a pot and melt over a medium-high heat

Once melted, add your tomato paste and sriracha (can't handle the heat? Go easy!) and cook for 1-2 min, whisking continuously

Remove from the heat and add the remaining rice vinegar, gochujang paste (not a fan of spice? Just add a little!) and 4 tbsp [6 tbsp] [8 tbsp] water

Whisk until fully combined – this is your gochujang buffalo sauce

Remove the tray[s] with the fries from the oven and add the ciabatta halves on top, then return the tray[s] to the oven for 3-4 min or until the ciabatta is warmed through and lightly toasted

Drain the quick-pickled shallot, reserve the pickling liquid

Once the chicken is cooked, dip the crispy fried chicken into the gochujang buffalo sauce -this is your Korean-style buffalo fried chicken