To marinate the chicken, place the soy, mirin, rice wine, chilli, ginger and garlic in a bowl, add chicken thigh and toss to coat. Place in the fridge to marinate for at least 2 hours

To make the coating, place the potato starch, five spice, salt and pepper in a bowl & toss to combine. Set aside until needed

To make the sauce, mix the mayonnaise, sesame seeds and sesame oil and set aside until needed

Drain and roughly chop the kimchi and set aside, thinly slice the shallots on an angle and set aside. Slice the cucumber into thin strips using a vegetable peeler and set aside

Heat the vegetable oil in a deep fryer or deep saucepan to 160^oC

Coat the chicken in the potato starch mix and cook in batches until cooked (7-9 minutes). Drain on paper towel and keep warm until needed

Split and toast the Helga’s Gluten Free Gourmet Rolls Traditional White and place a small amount of kimchi on the bottom of each bun, top with two pieces of fried chicken, cucumber, shallots and sesame mayo