Judy Joo Korean fried chicken with gochujang sauce recipe on Sunday Brunch

Judy Joo served up tasty Korean fried chicken with gochujang sauce and pickled radish on Sunday Brunch.

the ingredients for the gochujang Sauce: 70g dark brown sugar, 1 tbsp Korean chili paste (gochujang), 20ml soy sauce, 20ml tabasco Sauce, 20ml sesame oil, 2 tsp grated ginger, 3 cloves garlic, grated and 1 tsp roasted white sesame seeds.

For pickled radish cubes: 80ml rice vinegar, 80ml water, 75g superfine sugar or caster sugar, 1 tsp kosher salt or sea salt and 500g daikon radish, cut into 1cm cubes.

For Pre-Coating: 32g cornstarch or corn flour, 2 tsp kosher salt or sea salt, ½ tsp baking powder, 8 grinds black pepper, 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on).

For the batter: Oil for frying, 70g cornstarch or corn flour, 35g fine matzo meal, or any fine breadcrumb, 35g all-purpose flour, 2 tbsp Korean chili flakes (gochugaru), 1 tbsp kosher salt or sea salt, 3 tsp garlic granules, 3 tsp onion granules, ¼ tsp baking powder, 240ml water, 80ml vodka and 1 60ml bottle hot peppero Sauce.

For garnish: Black and/or white sesame seeds, to taste.

See Judy’s recipes in her book titled: Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home, available from Amazon now.