Place the chicken thighs in a medium mixing bowl. Add the grated ginger, garlic, curry powder, sea salt and sweet pickle juice. Toss well to coat, then cover and set aside to marinate for 20 minutes.

Meanwhile, to make the dill pickle salad, place the diced sweet pickle in a small bowl. Add the gochujang, mayonnaise, pickle juice, honey and chopped dill. Mix to combine, then refrigerate until ready to serve.

For the crumb coating process, place the plain flour in a shallow dish. In a separate bowl, whisk the eggs together with the chopped dill until well combined. Place the corn flakes in a third shallow dish and use your hands to crush them slightly.

Working one piece at a time, coat the marinated chicken in the flour, shaking off any excess. Dip it into the dill egg mixture, then press into the crushed corn flakes to evenly coat all sides.

Arrange the crumbed chicken on a tray lined with baking paper. Lightly spray both sides with water using a spray bottle. Let the coated chicken rest for 10 minutes—this step helps the crumb stick and prevents it from burning during frying.

Heat enough vegetable oil in a large frying pan over medium heat to shallow fry. Once the oil reaches 160°C (or a wooden spoon creates lots of bubbles when dipped into the oil), carefully add the chicken and fry for about 5 minutes, turning once, or until golden brown and cooked through.

Drain the chicken on paper towel and serve immediately topped with the chilled pickle salad, salad leaves and a generous grating of parmesan cheese over the top.