Korean Style Chicken & Halloumi Burger

Put the ginger in a small saucepan, along with the honey, soy sauce, remaining sriracha, half the sesame oil and half the sesame seeds. Put on medium heat, bubble away until sticky and thick, 3-4 mins, reduce the heat if necessary. Stir every minute. Meanwhile, trim the cucumber and thinly slice. Put the rice wine vinegar and remaining sesame oil in a bowl with a pinch of salt, sugar and pepper, mix, add the cucumber, toss to combine.

Pop the fries onto a baking tray, drizzle with a little oil, and season with a pinch of salt and pepper. Arrange them in a single layer and put them onto the top shelf of the oven to cook until golden, 18-20 mins. Turn halfway through. Halve the burger buns and add them to the oven for the last 5 mins of cooking time.

Meanwhile, slice the halloumi - 2 slices per person (see ingredient list for the amount you need). Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove the halloumi from the pan to a plate, cover with foil and leave to the side.

Put your pan back on medium-high heat and add enough oil to coat the bottom of the pan. This will ensure the chicken gets really crisp. Once the oil is hot, lay in the chicken thighs, flatten them down, fry until crispy and golden, 12-14 mins. Turn every 2-3 mins. Discard any cornflour left in the bowl. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the heat, place the chicken on kitchen paper.