Korean fried chicken with chilli sauce and daikon kimchi

Ingredients

• 2 tbsp cornflour
• 2 tsp caster sugar
• 1 tbsp honey
• 2 tsp sesame oil
• Chilli sauce
• 1 garlic clove, finely chopped
• For deep-frying: vegetable oil
• 2 kg chicken pieces (drumsticks and wings)
• To serve: thinly sliced spring onion
• Daikon kimchi
• 2 daikon (about 800gm), cut into large cubes
• ¼ cup coarsely chopped garlic chives
• 10 gm ginger (about 2cm piece), finely grated
• 65 gm gochujang (see note) (¼ cup)
• 2 tbsp each soy sauce and rice vinegar
• Batter
• 115 gm plain flour, sieved
• 1 eggwhite, lightly beaten