Korean chicken

Sweet, spicy and smokey, this sauce works well with salmon fillets, too.

SERVES 4

PREPARATION TIME 25 minutes COOKING TIME about 20 minutes

1 small carrot

100g mooli

50g radishes, sliced

Small handful fresh mint, roughly chopped

1tsp each black and white sesame seeds (or 2tsp of either) Vegetable oil, to brush

2tbsp plain flour

2tbsp cornflour

8 skinless, boneless chicken thigh fillets, about 800g

FOR THE BARBECUE SAUCE

2tsp cornflour

2tbsp soy sauce

3tbsp dark brown sugar 3tbsp sriracha

1tbsp each rice wine vinegar and runny honey

½tsp sesame oil

2 garlic cloves, crushed

2cm piece fresh root ginger, grated

TO SERVE

4 brioche buns, halved 8tbsp kimchi

4tsp mayonnaise

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, for about 3min. Set aside.

2 Peel the 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, frying pan or barbecue over medium-high heat and brush with oil. In a large bowl, mix the flours with a little salt and freshly ground black pepper. Toss the chicken in the mix, tapping off excess flour. Cook for about 10min, turning halfway, or until cooked through and charred. Lightly toast the buns.

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