Butterfly the chicken breast by slicing into one side of them and opening them out like a book, then cover with baking parchment and bash, using a rolling pin, until 1-2cm thick. Set up a breading station – tip the flour on one plate, and season with salt and pepper, the panko breadcrumbs on a second plate and the eggs, whisked with 1 tbsp of chilli oil in a shallow bowl.

Dip the chicken breasts into the flour, turning and coating completely before dipping into the egg mixture. Coat completely in egg before placing onto the breadcrumb plate. Turn to coat both sides in the breadcrumbs, and set aside on a wire rack. Repeat with the second chicken breast.

Put a frying pan on a medium-high heat and pour in the oil. Once the oil is hot (test with a small piece of bread until it bubbles or a thermometer should reads 180C), carefully add the chicken breasts, one at a time. Fry for 3 mins on each side, or until golden brown and cooked through. Transfer to a plate lined with kitchen paper and brush with the remaining chilli oil, then season lightly. Repeat with the second chicken breast.

Meanwhile, to make the kimchi mayo, mix the mayonnaise with the shredded kimchi, then season to taste.

Spread kimchi mayo over one side of the ciabatta, followed by the chicken. Top with more kimchi if desired, lettuce and chives. Squeeze a lemon wedge over the top if you like. Cut in half to serve.