Judy Joo Korean served up a tasty fried chicken sandwich with BBQ sauce on Sunday Brunch.

The ingredients are: 30g cornflour, 2½ tsp sea salt, ½ tsp baking powder, freshly ground black pepper and 6 chicken boneless skinless thighs or breasts.

For the Batter: 64g cornflour, 20g fine matzo meal, 30g plain flour, 2 tbsp Korean chilli flakes (gochugaru), 1 tbsp sea salt, 2½ tsp garlic powder, 2½ tsp onion powder, ¼tsp baking powder, 90ml vodka and 2 tbsp Korean chilli paste (gochujang).

For the BBQ sauce: 3 tbsp Korean chilli paste (gochujang), 3 tbsp ketchup 2 tbsp dark brown sugar, 2 tbsp dark brown soy sauce, 1 tbsp toasted sesame oil, 2 tsp grated peeled fresh ginger and 2 garlic cloves, grated or finely chopped vegetable oil, for frying.

For the Sandwich: 6 potato buns, split, buttered, and toasted (or pan fried, flat side down), 6 tbsp kewpie mayonnaise, ½ head iceberg lettuce, 6 slices red onion, if you like and 250g cabbage kimchi.

See recipes by Judy in her book titled: Judy Joo’s Korean Soul Food: Authentic dishes and modern twists available from Amazon now.