Sticky Korean Fried Chicken & Cheesy Corn

While the rice is cooking, preheat the grill to high. Grate the garlic and ginger. Drain the sweetcorn. Thinly slice the spring onion, radish and cucumber. Cut the boneless chicken drumsticks into 2cm chunks. In a medium bowl, combine the chicken, garlic, ginger, a generous pinch of salt and a drizzle of rice wine vinegar. Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the sweetcorn, 1/2 the spring onion and a generous pinch of sugar until combined, 1-2 minutes. Transfer to a baking dish, then stir through the mayonnaise and season with salt and pepper. Sprinkle over the shredded Cheddar cheese and grill until the cheese has melted, 8-10 minutes.

While the corn is grilling, return the frying pan to a medium-high heat with enough olive oil to cover the base. To the bowl with the chicken, add the cornflour and plain flour and toss to coat. When the oil is hot, dust off any excess flour, then cook the chicken in batches, tossing occasionally, until browned and cooked through, 5-8 minutes. Transfer to a bowl lined with paper towel. Just before serving, remove the paper towel, then toss the chicken with the Korean stir-fry sauce.

While the chicken is cooking, add the radish, cucumber, mixed salad leaves and a drizzle of rice wine vinegar and olive oil to a large bowl. Season to taste and toss to coat.