David Carter served up tasty gochujang chicken wings and deep-fried cauliflower on Saturday Kitchen.

The ingredients for the gochujang sauce are: 1 tsp fennel seeds, 1 tsp coriander seeds, 150ml cider vinegar, 200g caster sugar and 80g gochujang (Korean chilli paste).

For the tempura batter: 100g cornflour, plus extra for coating, 250g plain flour, pinch salt and 500ml cold sparkling water, plus extra if needed.

For the chicken wings: few pinches salt, pinch fennel seeds, pinch white peppercorns, 1kg chicken wings, sunflower oil, for deep-frying, For the cauliflower, pinch salt, 1 cauliflower, cut into small florets and sunflower oil, for deep-frying.

To serve: 1 tbsp Thai basil or mint leaves, 4 spring onions, finely chopped, 50g crispy shallots, 1 lime, cut into wedges, 2 tbsp mix of white and black sesame seeds, toasted.

See more recipes using gochujang paste in the book titled: Gochujang Sauce Recipe And More – Cookbook available from Amazon now.