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To start, flavour the mayo with Gochujang, miso, lime juice & light soy to taste, add more Gochujang for more spice.
Roll the chicken pieces through the egg, then through the seasoned cornflakes.
Air fry at 200°C for 8 minutes or shallow fry at 160°C oil until golden & thoroughly cooked.
Serve piping hot alongside the Korean dip, lime wedges & the marinated tomato salad.
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