Season the chicken

• Pat the chicken thighs dry and pound them to an even thickness.
• Season both sides with salt and black pepper.

Prepare the coating

• Mix the cornstarch and flour in a bowl.
• Dredge each thigh in the mixture, pressing so it sticks, then shake off the excess.

Make the spicy sauce

• Combine the gochujang, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a saucepan.
• Warm over low heat, stirring, until smooth and glossy.

Fry the chicken

• Heat the vegetable oil to 170 °C.
• Fry the chicken in batches until deep golden and cooked through.
• Drain on a cooling rack.

Coat the chicken

• Toss the fried chicken in the warm sauce until fully glazed.
• Sprinkle with toasted sesame seeds.

Assemble the sandwiches

• Toast the brioche buns cut side down in a pan until golden.
• Spread mayonnaise on the bun bases, add lettuce and the glazed chicken.
• Close the sandwiches and serve immediately.