Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

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.

Step 6

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.)

Step 7

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.