1/2 cup (113 grams) rice vinegar
1/2 cup (113 grams) water
1/2 cup (113 grams) superfine sugar or caster sugar
1 teaspoon kosher salt or sea salt
1 pound (about 500 grams) daikon radish, cut into 1/2-inch cubes
1/4 cup (32 grams) cornstarch or corn flour
2 1/2 teaspoons kosher salt or sea salt
1/2 teaspoon baking powder
10 grinds black pepper
2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)
Oil, for frying
1/2 cup (70 grams) cornstarch or corn flour
1/4 cup (34 grams) fine matzo meal
1/4 cup (35 grams) all-purpose flour
2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon kosher salt or sea salt
2 1/2 teaspoons garlic granules
2 1/2 teaspoons onion granules
1/4 teaspoon baking powder
1 cup (237 grams) water
1/3 cup (75 grams) vodka
2 tablespoons Korean chile paste (gochujang)
3 tablespoons Korean chile paste (gochujang)
3 tablespoons ketchup
2 packed tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
2 teaspoons grated ginger (from about a 2-inch piece)
2 cloves garlic, finely chopped
The batter's dry and wet ingredients can be assembled but not mixed together ahead of time. Whisk the wet and dry ingredients right before you¿re ready to fry the chicken, otherwise the batter may thicken too much. Cook the chicken in batches, cooking the drumsticks and thighs together as one batch and the wings as a separate batch. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken.
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