1. Place the chicken breasts in between two sheets of parchment paper. Use a rolling pin to bash and flatten them out evenly to about 1cm thick. Cut each flattened chicken breast into four evenly sized pieces.
  2. Set up three bowls: one with the flour in it, one with the egg wash, and one with the breadcrumbs. Season the flour well with salt. Dip the flattened chicken breast pieces in the flour, followed by the egg wash, followed by the breadcrumbs. Repeat the process a second time to make sure they are fully coated, then set aside.
  3. To make the gochujang dressing, add the gochujang paste to a bowl along with the sesame oil, rice wine vinegar and mayo. Whisk lightly to combine, then set aside.
  4. Preheat the oven to 200 degrees. To cook the chicken, heat a large nonstick pan and add a good amount of vegetable oil, enough to cover the base of the pan well. When the oil is hot, add the breaded chicken and cook slowly over a low heat until golden brown on one side, about five to six minutes, then turn and cook on the other side for another five minutes until golden brown. Remove the chicken pieces from the pan and place in the oven to finish cooking for five minutes at 200 degrees. Then remove from the oven and place on a plate lined with some kitchen paper to remove excess oil.
  5. When the chicken is in the oven, make the slaw. Finely slice the red cabbage and red onion and place in a mixing bowl. Add the grated carrot and toasted sesame seeds, then add the sesame oil, mayo, oyster sauce, lime juice and lime zest. Mix together until the veg is evenly coated, then stir through the coriander leaves and set aside.
  6. Place the fried chicken in a bowl and add some of the gochujang dressing. Stir lightly to evenly coat. Then it is time to assemble.
  7. Lightly toast the brioche buns. Place one or two pieces of the dressed fried chicken on the base of the bun and add some more dressing, if desired. Add a handful of the slaw on top and finish with some more toasted sesame seeds and coriander leaves.