Korean fried chicken burger

4 chicken breasts

30ml rice wine

2 garlic cloves 

1 tbsp grated fresh ginger

250g cornflour

4 brioche buns

8 potatoes

4 tbsp Mayonnaise

4 tbsp Gochujang chilli sauce

3 tbsp ketchup

1 tbsp brown sugar

50g honey

1 tbsp sesame oil

2 tbsp soy sauce

To serve:

Little gem lettuce

grated Cheddar

For the Ssamjang (optional):

80g Korean soybean paste or miso

2 tbsp gochujang

2 tbsp toasted sesame oil

1 tsp honey

1 garlic clove, grated

1 tbsp finely chopped onion

20g flaked almonds

½ apple, cored and finely chopped