Ingredients

• 110ml/3¾fl oz rice vinegar
• 110g/4oz caster sugar
• 1 tsp kosher salt or sea salt
• 500g/1lb 2oz daikon
• cut into 10mm/½in cubes
• 35g/1¼oz cornflour
• 2½ tsp kosher salt or sea salt
• ½ tsp baking powder
• freshly ground black pepper
• 2 chicken legs
• thighs and wings (with tips)
• bone in
• skin on
• vegetable oil
• for deep-frying
• 70g/ 2½oz cornflour
• 35g/1¼oz fine matzo meal or fine dried breadcrumbs
• 35g/1¼oz plain flour
• 2 tbsp chilli flakes
• preferably Korean chilli flakes (gochugaru)
• 1 tbsp kosher salt or sea salt
• 2½ tsp garlic granules
• 2½ tsp onion granules
• ¼ tsp baking powder
• 5 tbsp vodka
• 2 tbsp chilli paste
• preferably Korean chilli paste (gochujang)
• 70g/2½oz chilli paste
• preferably Korean chilli paste (gochujang)
• 4 tsp soy sauce
• 1 tbsp rice wine vinegar
• 70g/2½oz dark brown sugar
• 3 garlic cloves
• crushed
• 2 tsp grated fresh ginger
• 4 tsp sesame oil
• 1 tsp roasted white sesame seeds
• ¼ bunch fresh chives
• chopped
• 2 tsp black sesame seeds

Directions

• For the pickled radish
• put the rice vinegar
• sugar
• salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours
• then place in the fridge.
• For the coating
• put the cornflour
• salt
• baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack
• shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge.
• Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• For the batter
• mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying
• whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
• Dip each piece of chicken into the batter
• letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches.
• Fry the chicken for 15-20 minutes
• or until golden brown and cooked through. Transfer to a wire rack to drain.
• For the red chilli sauce
• put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes
• whisking well to make sure ingredients are dissolved and incorporated.
• Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds.