John Torode and Lisa Faulkner served up tasty Korean-style fried chicken with a spicy, sticky and sweet sauce on John and Lisa’s Weekend Kitchen.

The ingredients are: 600g organic chicken thigh fillets, skinless & boneless, 600ml of buttermilk, 1 tsp of salt and pepper, 1 tbsp of garlic powder, 1 tbsp gochugaru (Korean chilli flakes), Vegetable oil for frying and Sesame seeds, for serving.

For the coating: 200g self raising flour, 100g of corn flour

1 tbsp of garlic powder and ½ tsp of sea salt and white pepper.

For the sauce: 2 cloves garlic, grated or garlic paste , A thumb of fresh ginger, grated or ginger paste , 5 tbsp rice syrup or agave syrup, 5 tbsp gochujang (Korean chilli paste) , 5 tbsp apple or rice vinegar and 1 tbsp gochugaru (Korean chilli powder).

For the Cucumber Salad: 1 large cucumber or 4 small ones, 1 red chilli, diced, 2 spring onions, sliced , Handful of fresh coriander, chopped and Black sesame seeds, for sprinkling.

For the dressing: 50ml rice vinegar or apple cider vinegar , 1 tbsp sesame oil, 1 tbsp white miso paste, Pinch of white pepper and 1 tsp chilli flakes.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.