Crumpet with Cornflake Fried Chicken, Chilli Maple, and Condensed Milk Drizzle

For Assembly

• 1 Golden Crumpet, toasted
• Extra crushed cornflakes (optional)
• Spring onion or coriander, chopped (optional)

Cornflake-Crusted Chicken

• 100 g chicken thigh, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 tbsp plain flour
• 1 egg, beaten
• ¼ cup crushed cornflakes (approx. 15 g)
• Vegetable oil, for frying

Chilli Maple Glaze

• 1 tbsp maple syrup
• ¼ tsp gochujang (or pinch of chilli flakes)
• ½ tsp soy sauce
• ¼ tsp rice vinegar

Milk Drizzle

• 1 tbsp sweetened condensed milk
• ½ tbsp lime juice

1. Prepare Chicken: Season chicken with salt and pepper. Coat in flour, then egg, and finally cornflakes. Fry in hot oil over medium-high heat until golden and cooked through (3–4 minutes per side). Drain on paper towel.

2. Make Glaze: Combine maple syrup, gochujang, soy sauce, and vinegar in a small pan. Heat on low, stirring, for 1–2 minutes until slightly thickened.

3. Make Milk Drizzle: Whisk condensed milk and lime juice until smooth.

4. Toast crumpet, then layer chicken pieces on top. Drizzle with chilli maple glaze and condensed milk. Garnish with cornflakes and herbs, if desired. Serve immediately.