Sticky Korean Chicken and Chips

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways. Trim the carrot, then coarsely grate (no need to peel). 

In a medium bowl, combine the soy sauce, rice vinegar, one-third of the gochujang paste, half the ginger puree and sugar for the pickle (see pantry for amount). Add the carrot and cucumber. Mix together well, then set aside to pickle.

Put the cornflour into a large bowl and season with salt and pepper. Mix to combine. Add the chicken thighs to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken is frying, in a medium bowl, combine the remaining gochujang, remaining ginger puree, honey and ketchup (see pantry for amount). Season with salt and pepper.

Once the chicken has cooked, transfer it to the bowl with the sauce. Turn the chicken in the sauce until evenly coated.