For pickled radish cubes

80ml rice vinegar

80ml water

75g superfine sugar or caster sugar

1 tsp kosher salt or sea salt

500g daikon radish, cut into 1cm cubes

For Pre-Coating

32g cornstarch or corn flour

2 tsp kosher salt or sea salt

½ tsp baking powder

8 grinds black pepper

2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)

For the gochujang Sauce

70g dark brown sugar

1 tbsp Korean chili paste (gochujang)

20ml soy sauce

20ml tabasco Sauce

20ml sesame oil

2 tsp grated ginger

3 cloves garlic, grated

1 tsp roasted white sesame seeds

For the batter

Oil for frying

70g cornstarch or corn flour

35g fine matzo meal, or any fine breadcrumb

35g all-purpose flour

2 tbsp Korean chili flakes (gochugaru)

1 tbsp kosher salt or sea salt

3 tsp garlic granules

3 tsp onion granules

¼ tsp baking powder

240ml water

80ml vodka

1 60ml bottle hot peppero Sauce

For garnish

Black and/or white sesame seeds, to taste


For pickled radish cubes

1. Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.

For pre-coating

2. In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.

For the gochujang sauce

3. In a saucepan, combine the brown sugar, hot pepper sauce, chili paste, soy sauce, sesame oil, ginger and garlic, and bring to a boil. Lower to a simmer and allow to cook over low heat for 2 to 3 minutes. Mix in sesame seeds and set aside.

For batter

4. Pour enough oil into a large pan to reach a depth of 5 centimetres. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 180°C.

5. In a large bowl, whisk together the cornstarch, matzo meal, flour, chilli flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka* and hot pepper sauce. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.

6. Working in 2 batches, 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, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done. You may keep cooked chicken warm on a wire rack in the oven set on 90°C.

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