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1
The pickled radish cubes should be made in advance.
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2
Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved.
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3
Add the radish and toss to coat.
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4
Leave at room temperature, covered, for 24 hours.
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5
Then refrigerate.
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6
Serve later, cold, with fried chicken.
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7
Make the Pre-coating: In a large bowl whisk together the first 4 ingredients.
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8
Add the chicken and toss well until evenly coated in all areas.
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9
Transfer chicken to a rack, shaking the chicken well to get rid of any excess coating.
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10
Let rest uncovered for one hour.
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11
Pour enough oil into a suitable pan (eg dutch oven) to reach a depth of 2 inches.
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12
Heat oil over medium-high heat until a deep fry thermometer reads 175 celsius.
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13
Make the Batter: In a large bowl whisk together dry ingredients.
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14
In a smaller bowl, whisk together the wet ingredients.
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15
Just before frying, whisk the wet mixture into the dry mixture.
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16
The consistency should be relatively thin and runny.
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17
Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off.
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18
Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot.
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19
Fry chicken until golden brown and cooked through, 15 to 20 minutes per batch.
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20
Transfer to a wire rack to drain as done.
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21
Make the BBQ Sauce: Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes.
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22
Serve the chicken with the BBQ sauce, pickled radish (recipe follows below) and beer.
