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Method

1. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours.

2. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm.

3. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper.

4. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set.

5. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños.