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Ultimate Korean fried chicken with pickled radish
Fruit and vegetables
500g/1lb 2oz
daikon
, cut into 10mm/½in cubes
2½ tsp
garlic
granules
2½ tsp
onion
granules
3
garlic
cloves, crushed
2 tsp grated fresh
ginger
¼ bunch fresh
chives
, chopped
Tins, packets and jars
35g/1¼oz
plain flour
Cooking ingredients
110ml/3¾fl oz
rice vinegar
110g/4oz
caster sugar
1 tsp kosher salt or
sea salt
35g/1¼oz
cornflour
2½ tsp kosher salt or
sea salt
½ tsp
baking powder
freshly ground
black pepper
vegetable oil
, for deep-frying
70g/ 2½oz
cornflour
35g/1¼oz fine matzo meal or fine dried
breadcrumbs
2 tbsp chilli flakes, preferably Korean chilli flakes (
gochugaru
)
1 tbsp kosher salt or
sea salt
¼ tsp
baking powder
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
4 tsp
sesame oil
1 tsp roasted white
sesame seeds
2 tsp
black sesame seeds
Meat, fish and poultry
2 chicken legs, thighs and wings (with tips), bone in, skin on
Other
5 tbsp
vodka
Back to recipe
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