Instructions

To make the coating, mix the seeds in a shallow bowl.

To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée.

Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside.

Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.)

To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish.

Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.)

Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using.