1.In a pan mix the gochujang, soy sauce, water, garlic and brown sugar together, in 3 separate bowls put the panko crumbs, flour and 1 egg, pat your chicken thighs with a kitchen towel then dip in your flour then your egg and then in the panko crumb making sure the chicken is completely covered in the panko crumbs.

2.Now deep fry your chicken until golden brown and get out and put on some kitchen roll, now add your egg to a pan of boiling water and poach for a couple of minutes and grill your bacon & crumpet, once they are all cooked you can heat up your Korean sauce and start to build your stack.

enjoy