Korean fried chicken with pickled radish cubes recipe

Ingredients

• 113 g rice vinegar
• 113 g water
• 113 g superfine sugar or caster sugar
• 1 tsp sea salt
• 500 g daikon radish, cut into 1¼cm cubes
• 4 oz rice vinegar
• 4 oz water
• 4 oz superfine sugar or caster sugar
• 17.6 oz daikon radish, cut into 1¼cm cubes
• 32 g cornstarch or cornflour
• 2 1/2 tsp sea salt
• 1/2 tsp baking powder
• 10 grinds black pepper
• 1.1 oz cornstarch or cornflour
• 2 chicken drumsticks, 2 thighs and 4 wings (with tips, bone in, skin on)
• 70 g cornstarch or cornflour
• 35 g fine matzo meal
• 35 g all-purpose flour
• 2 tbsp Korean chilli flakes (gochugaru)
• 1 tbsp sea salt
• 2 1/2 tsp garlic granules
• 2 1/2 tsp onion granules
• 1/4 tsp baking powder
• 237 g water
• 75 g vodka
• 2 tbsp Korean chilli paste (kochujang)
• 2 1/2 oz cornstarch or cornflour
• 1.2 oz fine matzo meal
• 1.2 oz all-purpose flour
• 8.4 oz water
• 2.6 oz vodka
• 3 tbsp Korean chilli paste (gochujang)
• 3 tbsp ketchup
• 2 tbsp dark brown sugar
• 2 tbsp soy sauce
• 1 tbsp roasted sesame oil
• 2 tsp grated ginger
• 2 cloves garlic, finely chopped