Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Whisk the cornflour, salt, baking powder and pepper. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking it well to get rid of any excess coating. Let it rest uncovered for one hour.
Heat the oven to 160C/fan 140C/gas 3. Pour enough oil into a large heavy-based pan to reach a depth of 5cm.
Make the batter by whisking the dry ingredients together. In a smaller bowl, whisk the vodka and chilli paste with 250ml water. Just before frying, whisk the wet mixture into the dry mixture – the consistency should be quite thin and runny.
Heat the oil over a medium-high heat until a deep-frying thermometer reads 175C or a cube of bread browns in 4 seconds.
Working in batches, and starting with the thighs and drumsticks, dip each piece of chicken into the batter, letting any excess batter drip off. Then, using kitchen tongs, suspend the chicken in the oil for a couple of seconds for it to set before letting it submerge completely into the oil (otherwise the chicken will fall and stick to the bottom of the pot). Fry the chicken until golden brown and cooked through – 20 minutes for the larger pieces and 10 minutes for the smaller wings. Transfer to a wire rack to drain when done, then to the oven to keep warm while you repeat the frying process.
To make the BBQ sauce, combine all of the ingredients in a small saucepan and simmer over a medium heat for 3 to 5 minutes, until slightly thickened. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken. Serve the chicken with the BBQ sauce, pickled radish and beer.