Start by making the gochujang mayo. Into a bowl mix together the mayo, gochujang, lime juice, and lime zest. Set aside.
Crush cornflakes in a bowl until their just bigger than breadcrumbs
Crack the eggs into a wide bowl and scramble with a fork. Put the flour onto a plate and season with salt. Put the crushed cornflakes into a third bowl. Dip the chicken into the flour first, followed by the eggs, followed by the cornflake crumbs.
Place a large frying pan over medium heat and pour in ¾ inch depth of oil. When hot, add the chicken pieces and cook for 5 minutes on each side. Once cooked remove from the pan and allow to drain on a cooling rack or paper towel
Slice up your cucumbers, roughly chop your cilantro, and toss into a bowl. Add in the spring salad mix and then season with lime juice, sesame oil, and a pinch of salt.
Split buns in half, toast them in a hot frying pan, and then smear on the gochujang mayo, followed by the crispy chicken, the cucumber salad, and then the top bun
Enjoy!
