Kickin' Korean Fried Chicken & Bacon Fries

• 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, then add sauce mixture to pan, 
tossing, until well coated. 

TIP: Chicken is cooked through when it is no longer pink 
inside!