Share-Style Sticky Korean Fried Chicken & Prawns

• Meanwhile, thinly slice radish. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside. TIP: Slicing the radish very thinly helps it pickle faster!

• Thinly slice spring onion. • Using paper towel, pat chicken breast dry and cut into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.

• Add cornflour and the plain flour to the chicken mixture and toss to coat. In a large frying pan over high heat, heat enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add Korean stir-fry sauce to the pan, tossing, until well coated. Transfer to a bowl and cover to keep warm. Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.