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1
For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved.
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2
Add the radish cubes and toss to coat.
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3
Leave at room temperature, covered, for 24 hours.
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4
Then refrigerate.
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5
For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper.
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6
Add the chicken and toss well until evenly coated in all areas.
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7
Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating.
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8
Let rest, uncovered, for 1 hour.
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9
For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil.
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10
Lower to a simmer and allow to cook over low heat for 3 to 4 minutes.
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11
Set aside.
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12
For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes.
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13
Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce.
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14
Bring to a boil, and then remove from the heat and set aside.
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15
For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches.
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16
Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
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17
In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder.
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18
In a smaller bowl, whisk together the water, vodka and chile paste.
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19
Just before frying, whisk the wet mixture into the dry mixture.
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20
The consistency should be relatively thin and runny.
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21
Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off.
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22
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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23
Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch.
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24
Transfer to a wire rack to drain as done.
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25
Serve with the sauces on the side.
