Ultimate Korean Fried Chicken

judyjoo.com

subheading: PICKLED RADISH CUBES:

½ cup (113 grams) rice vinegar

½ cup (113 grams) water

½ cup (113 grams) superfine sugar or caster sugar

1 teaspoon kosher salt or sea salt

1 pound (about 500 grams) daikon radish, cut into ½-inch cubes

subheading: PRE-COATING:

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

¼ cup (32 grams) cornstarch or corn flour

2 ½ teaspoons kosher salt or sea salt

½ teaspoon baking powder

10 grinds black pepper

Oil, for frying

subheading: BATTER:

½ cup (70 grams) cornstarch or corn flour

¼ cup (34 grams) fine matzo meal

¼ cup (35 grams) all-purpose flour

2 tablespoons gochugaru (Korean chilli flakes)

1 tablespoon kosher salt or sea salt

2 ½ teaspoons garlic granules

2 ½ teaspoons onion granules

¼ teaspoon baking powder

1 cup (237 grams) water

⅓ cup (75 grams) vodka

2 tablespoons gochujang (Korean chilli paste)

subheading: KOREAN BBQ SAUCE:

3 tablespoons gochujang (Korean chilli paste)

3 tablespoons ketchup

2 packed tablespoons dark brown sugar

2 tablespoons soy sauce

1 tablespoon roasted sesame oil

2 teaspoons grated ginger (from about a 2-inch piece)

2 cloves garlic, finely chopped

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