Golden Korean chicken

1
One at a time, place the chicken breasts between cling film and use a rolling pin to flatten the breasts to 1cm thick. Put on a plate and brush with the Korean BBQ mixture. Set aside.
2
Place the green part of spring onions in a bowl of iced water and leave to stand for 10 minutes to curl. Drain and set aside.
3
Set a large frying pan over a medium-high heat. Melt the butter then add the corn. Cook for 5-7 minutes, until the corn starts to pop and turn golden brown. Stir in the pineapple, season with salt then cook for 1 minute more. Transfer to a small bowl.
4
Wipe clean the pan and return to medium-high heat. Add 2 tbsp olive oil and cook the chicken breast for 4-5 minutes on each side, or until cooked through. Add the remaining Korean BBQ sauce or use to coat the chicken then remove from the heat to rest.
5
While the chicken rests, return the pan to heat with the remaining olive oil. Cook the Mangetout and white part of the spring onion for 3-4 minutes, until cooked but still with a slight crunch.
6
At the last minute, thinly slice the avocado and dress with the remaining lime juice. Assemble the elements over your choice of bowls of steam rice, rolled in tortilla wraps or over a bowl of salad leaves. Drizzle with mayonnaise to serve.

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