Sticky Korean Fried Chicken & Corn Cob

• Meanwhile, thinly slice cucumber and red
radish into rounds.
• In a medium bowl, combine the vinegar and a 
good pinch of sugar and salt.
• Add cucumber and radish to pickling liquid. Add 
enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle 
faster! 

• Thinly slice spring onion. Cut corn cob in half.
• Place corn on a second lined oven tray. Drizzle 
with olive oil and season with salt and toss 
to coat.
• Roast until tender and slightly charred, 
15-20 minutes. 

• While corn is roasting, cut chicken thigh into 
2cm chunks.
• In a second medium bowl, combine chicken, 
garlic paste and a drizzle of olive oil. Season 
with pepper and set aside.
• SPICY! Use less sriracha if you’re sensitive to heat!
In a small bowl, combine soy sauce mix, sweet 
chilli sauce, sriracha and a splash of water. 

• To the bowl with chicken, add cornflour and the 
plain flour and toss to coat.
• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat.
• When oil is hot, dust off any excess flour from 
chicken, then cook, tossing occasionally, until 
browned and cooked through, 5-6 minutes.
• Drain any excess oil and add sauce mixture to 
pan, tossing, until well coated. 
TIP: Chicken is cooked through when it is no longer 
pink inside!