Korean chicken

Sweet, spicy and smokey, this versatile sauce will be your new go-to barbecue accompaniment.

SERVES 4 PREP 25min COOK about 20min

• 1 small carrot

• 100g mooli

• 50g radishes, sliced

• Small handful fresh mint, roughly chopped

• 1tsp each black and white sesame seeds

• Vegetable oil, to brush

• 2tbsp plain flour

• 2tbsp cornflour

• 8 skinless, boneless chicken thigh fillets, about 800g

TO SERVE

• 4 brioche buns, halved

• 8tbsp kimchi

• 4tsp mayonnaise

FOR THE BARBECUE SAUCE

• 2tsp cornflour

• 2tbsp soy sauce

• 3tbsp each dark brown sugar and sriracha

• 1tbsp each rice wine vinegar and runny honey

• ½tsp sesame oil

• 2 garlic cloves, crushed

• 2cm piece fresh root ginger, grated 1 Make the barbecue sauce.

In a small bowl, mix the cornflour with 1tbsp water. Put the remaining ingredients and 75ml water into a pan. Heat gently to dissolve the sugar. Add the cornflour mix, bring to the boil and simmer, whisking, until thickened, about 3min. Set aside.

2 Peel carrot and mooli into ribbons or julienne. Mix in a bowl with the radishes, mint and sesame seeds. Set aside.

3 Heat a large griddle pan/pan/barbecue over medium-high heat and brush with oil. In a large bowl, mix the flours with some seasoning. Toss the chicken in the mix, tapping off excess. Cook for about 10min, turning halfway, or until cooked through and charred. Toast buns.

4 Serve the chicken in the buns with the barbecue sauce, vegetable mix, kimchi and mayonnaise.

GET AHEAD Make the barbecue sauce up to 3 days ahead. Cool and keep in a sealed jar in the fridge.

PER SERVING: CALS 669; FAT 31G; SAT FAT 8G; CARBS 56G