Crunchy chicken, sesame parsnip chips & cabbage slaw

1. Slice the chicken horizontally, almost all the way through, then open out to make a heart shape. Mix the buttermilk with the gochujang paste in a wide bowl, season and add the chicken. Cover and chill for 30 minutes if you can.

2. Preheat the oven to 200°C, gas mark 6. Boil the parsnips in salted water for 5 minutes, then drain and let them steam dry. Toss into a large roasting pan with 1 tbsp oil and the sesame seeds. Roast for 20 minutes, until golden.

3. One piece at a time, dredge the chicken in the flour, then dunk it back into what’s left of the buttermilk, then dredge it in the flour again. Heat 1 cm oil in a wide frying pan (it’s hot enough when a little of the batter mix starts sizzling straight away) and fry the chicken for 5 minutes on each side, until crisp, golden, cooked through, the juices run clear and no pink meat remains.

4. Mix together the mayonnaise, rice vinegar, ginger and some seasoning in a large bowl, then toss in the cabbage. When the chicken is ready, lift it out with a slotted spoon. Blot with kitchen paper, sprinkle with flaky salt and serve with the parsnip chips and cabbage slaw.