Korean Fried Turkey

Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Trim and thinly slice the radish. Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Put the cornflour into a large bowl. Season with salt and pepper and mix to combine. Beat 1 egg (Per 2P) in another bowl. 

Cut the chicken lengthways into 2cm wide strips. Add the chicken strips to the bowl of egg, shake off any excess then dip and turn in the cornflour to coat well.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large 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, 8-10 mins total.

Turn every 2-3 mins and adjust the heat as necessary. 

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 cooking, add the radish, cucumber, carrot, half the garlic to a bowl with half of the soy sauce and stir together.

Place a small pot on medium-high heat with a drizzle of oil. Once hot add the remaining garlic and ginger and fry for 1-2 mins till fragrant. Add the soy sauce, gochuchang and a good pinch of sugar and simmer for 2-3 mins.

Once the chicken is cooked toss with the sauce and sesame seeds to coat.