Chicken: Preheat your oven to 220° C fan forced (if baking chicken). Slice your chicken thighs into 2cmx2cm pieces and add to a bowl with 1 egg white. Mix well. Add your potato starch to another bowl, and dip each piece of chicken in the starch, gently shaking to remove excess.
Baking method: Evenly lay your chicken out on a lined baking tray and spray with cooking spray. Place in the oven for 20-25 minutes, flipping halfway.
Shallow fry: Add 1 cup canola oil to a pan/pot and heat to medium heat. Carefully add chicken, spacing evenly, and cook for 3 minutes per side until cooked (you may need to cook in batches). For extra crunch, re-fry again for 1-2 minutes.
Corn cheese: While the chicken is cooking, mix together 1/4 cup mayonnaise, 60g grated cheese, and 100g frozen corn in a bowl.
Melt cheese sauce: Heat the oven to 220º C grill. Lay cooked chicken on a lined baking sheet and top with corn cheese mix. Add to the oven and cook for 5-10 minutes, or until the cheese is bubbling and brown.
Serve: Serve with 3/4 cup kimchi on the side and top chicken with sliced spring onion. Enjoy!