Judy Joo serves up the ultimate Korean fried chicken with pickled radish, garnish with fresh chives and black sesame seeds on Saturday Kitchen.

The ingredients for the pickled radish, 110ml rice vinegar, 110g superfine sugar or caster sugar, 1 tsp kosher salt or sea salt and 500g radish, preferably Daikon, cut into 10mm cubes.

For the coating: 35g cornflour, 2½ tsp kosher salt or sea salt, ½ tsp baking powder, freshly ground black pepper, 2 chicken drumsticks, thighs and wings (with tips), bone in, skin on and vegetable oil, for deep-frying.