Ultimate Korean fried chicken with pickled radish

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

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.

Step 6

Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain.

Step 7

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.

Step 8

Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds.