Fried Chicken Burger and Cheesy Chips

• Meanwhile, peel and grate the garlic (or use a garlic press). 
• Mix the gochujang (use less if you don't like spice) and the aioli.
• Pop the breadcrumbs into a medium bowl and season with salt and pepper.
• In another medium bowl, mix 1 tbsp flour and 50ml water (double both for 4p). Season with salt and pepper. Mix together. 

• Lay the chicken out on a board. Place a hand on top.
• Cut the chicken horizontally from thick end to thin point until there's 2cm left. Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Dip the chicken first in flour, then breadcrumbs.
• Once well coated, transfer to a plate.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Place a large pan over high heat with enough oil to fully coat the bottom.
• Once hot, carefully lay the crumbed chicken into the pan and fry until golden brown and cooked through, 10-12 mins.
• Turn every 2-3 mins and adjust heat as necessary. 
• Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Allow the oil to get hot so the chicken can fry properly.

• Drain the excess oil from the pan and return to medium-high heat.
• Lay in the bacon and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
• Add a knob of butter, ¼ tsp sugar (double for 4p) and garlic to the pan and allow to melt.
• Baste the bacon in the butter, then remove the pan from the heat.