So today I'm gonna show you how to make the crunchy chicken slider laced with an incredible korean fermented chili sauce in just 10 minutes.

Oscar young man pan down, pan down pan down.

So come on, we recognize the these are called flakes and that is what's gonna give this sandwich an amazing delicious crunch, light, rich brioche, buns, cucumber, lettuce, and some fresh limes, chicken breasts, beautiful mayonnaise and this beauty here, take a look at it now, it is the most amazing fermented korean chili paste is absolutely delicious.

Little bit of fish sauce, little bit of a pickle in there to sit on top to give that nice acidity to the beautiful, healthy crunchy delicious sandwich, Please.

Let's have 10 minutes on the clock.

Now.

First off to cook the chicken, it's a breast so it needs to be well lined, there's no fat in there when we've got a drummer a thigh, there's there's fat and there's a lot of sort of texture in there on a breast.

It needs help.

Okay, so these are just beautiful breasts, cutting half lightly, season them.

Okay, salt and pepper and a touch of chili flake on there.

Okay, and the breading for this is going to be seasoned flour, eggs and then we're gonna use that beautiful crunch of those amazing corn flakes now, given that no whip, twist that up, don't season that in there this season the eggs in there, it turns them gray.

Okay, so get the pan on, get that nice and hot.

And let's start off with first putting the chicken in to the seasoned flour now lightly seasoned as you saw.

I got a little bit of chili on there as well.

Okay, and then from there we shake off the excess flour and dip them into the eggs.

Okay, pretty important, if we don't shake off the excess flour, then it sort of it stays and lingers.

And so when you cut through the chicken, you got this white uncooked flour, which is not very nice.

Again, literally shake off the excess flour.

And then from there, there we go now, for the exciting part, let them sit there.

Okay, and cover them nicely.

Okay, like that.

Now, traditionally you'd be using breadcrumbs, brioche crumbs but cornflakes.

So you want to sort of get down and just scrunch these up almost to the sort of size of a panko crumbs.

Okay, no, look, I'm going in there with my hands and cornflakes, as you know, we all grew up with them and they sort of were doused in milk, but to use them as a breading the crispiness, This is incredible.

And in America they dredged their chicken two or three times to get that sort of crunch on there.

But here, just gonna dredge it once and look, sort of will be broken down to a nice flake.

Season.

Okay, touch of salt, a little touch of pepper and just a few little chili flakes in there hide them.

Okay now mix that up from that, lift up your chicken again, use your fingers from there up, shake off excess eggs in and then look, just cover that up very quickly, next one in and roll it around, cover it up next in, cover it up, highlights next, and I've got one breast cut into half, so we'll use a sort of rest per slide one breast per bird.

So I've got each breath cut into half and burger, you only want to put half of breast in there.

Okay now pan is starting to smoke from there and get your vegetable oil, we're gonna shallow fry these.

Okay, make sure that pan is very dry.

Not deep fried but shallow fry so about a centimeter of all in there, Let that get up to 10 before we start frying.

Always get your paper ready to bring out from the fryer and keep somewhere nice and close in order to drain off your breasts now from there.

Get your chicken, okay, push it down inside, make sure they counted.

Usually that helps too, stop all your mixture coming off.

Look my old, let's test it first, can we go and they're ready?

Lay away from you for safety reasons.

Okay so you don't splash your hands with that hot fat shake off any excess their way.

I'm not so beautiful, push those cornflakes on top again to make sure that you've got everything evenly coated, shake off your excess and then we go now keep that gas up.

Okay again, no, shake off any excess.

Here we go, I want to get these nice and golden brown.

Now wash their hands now for the garnish.

Okay, now get your towel ready for when we literally take them out and let them drain the garnish, we're gonna keep it sort of nice and light and simple.

Okay, cute.

Mr cucumber top and towel, we'll do ribbons of this cucumber.

Okay, so hold that nice and flat on the surface and just get rid of the skin.

I don't mind the skin, I just don't want it in my sandwich so I just go down along and look that's the bit there, that's what I want these beautiful ribbons.

Okay, up up ribbons, Okay, and it's almost like paper deli of cucumber, they sit nice in the sandwich and more importantly, yeah, it's got this really nice flavor.

Okay, I don't want the seeds in there, the seeds, turn the sandwich watering now, Tony is over coming up, question people, lovely turn down the gas, it's got the heat in the pan now and that's going to be literally sort of 2, 2.5 minutes each side now for the cucumber, get that into, evolve lightly, season them.

Okay, a little touch of fish sauce over there, okay and now I've got some useful chopped peanuts then a little bit of coriander.

Okay, lightly chopped that it's a really nice, beautiful garnish and just let that sit and sort of almost marinade that's going to give it a really nice lift.

It's the sandwich inside there.

We got a little bit of lettuce your garnishes ready.

So when you start to put these burgers together, everything's there and seasoned.

Okay, after that, your spring onions again, cut on a bias nice across the angle and just open them up.

Everything's ready.

By the time your chicken is cooked, you just have to assemble them So in we go and then finally get your life and zest over all that and then let it two the next level by squeezing that over there.

Time please.

So 2.5 minutes to go.

Fresh lime fish sauce delicious.

You can see where we're going now for the sauce.

Okay, speed up, speed up mayonnaise and the fermented chili paste in, be generous with it from there.

Give that a really good mix up.

Mm The flavor is incredible, sort of kind of it.

Who implemented.

So it's got that really nice, authentic korean flavor, everything you want from.

An amazing beautiful no look how crunchy that is.

I'm telling turn the gas off two Little 3 star and they come out now literally but they're so crispy, look beauty, that's why the breast is perfect for this particular slider.

Oil goes off to the side.

Now we start the assembly.

This is the most exciting thing about putting a beautiful slider together, tops up their bottoms down here, tops up bottoms here.

First off the lettuce bang, Place the letters, a little dad of your sauce.

Beautiful spring onions, spring onions, shoot number, cucumber crunch crunch.

This is so good.

Chicken on, 60 seconds to go.

Chicken on sauce on source on cucumber on man, this is so good, it smells incredible.

Crunch.

That sauce is so tasty dad Dab 30 seconds to go and then finally get your legs on and that goes there and then this one goes there and there we have two beautiful, incredible crunchy chicken sliders done in 10 minutes to all of you.

Thank you for watching Ramsay intent.

If I went too quick, I apologize but slow it down now don't forget to pick up Ramsey intent cookbook inspired by this series and trust me, you're gonna come out and much better chef and if you like this video, don't forget to subscribe to my amazing Youtube channel for more good luck.