Si and Dave served up twice fried Korean fried chicken with sweet soy sauce and chilli sauce on the Hairy Bikers – Chicken & Egg food series.

The ingredients are: 8–10 chicken pieces (thighs work best), boneless, skin removed
For the brine: 100g caster sugar, 75g sea salt and 200ml hot water.

For the first coating: 2 heaped tbsp plain flour, 1 tbsp cornflour, 1 tsp baking powder and 1 tsp salt.

For the batter: 125g plain flour, 25g cornflour, ½ tsp salt, ½ tsp baking powder and 100ml vodka.

For the sweet soy sauce: 100ml soy sauce, 25ml mirin, 25ml rice wine vinegar, 2cm piece fresh root ginger, grated, 2 garlic cloves, grated, 50g brown sugar, few drops of sesame oil, 1 tsp cornflour and sesame seeds, for sprinkling.

For the chilli sauce: 2 tbsp Korean chilli paste (gochujang if you can get it), 1 tbsp hot sauce, 1 tsp rice wine vinegar, 1 tbsp honey and few drops of sesame oil.