Ultimate Korean Fried Chicken | Recipes | Judy Joo

Ingredients

• 1/2 cup (113 grams) rice vinegar
• 1/2 cup (113 grams) water
• 1/2 cup (113 grams) superfine sugar or caster sugar
• 1 teaspoon kosher salt or sea salt
• 1 pound (about 500 grams) daikon radish , cut into 1/2-inch cubes
• 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)
• 1/4 cup (32 grams) cornstarch or corn flour
• 2 1/2 teaspoons kosher salt or sea salt
• 1/2 teaspoon baking powder
• 10 grinds black pepper
• Oil, for frying
• 1/2 cup (70 grams) cornstarch or corn flour
• 1/4 cup (34 grams) fine matzo meal
• 1/4 cup (35 grams) all-purpose flour
• 2 tablespoons gochugaru (Korean chilli flakes)
• 1 tablespoon kosher salt or sea salt
• 2 1/2 teaspoons garlic granules
• 2 1/2 teaspoons onion granules
• 1/4 teaspoon baking powder
• 1 cup (237 grams) water
• 1/3 cup (75 grams) vodka
• 2 tablespoons gochujang (Korean chilli paste)
• 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