Method

• 1.
  Place chicken in a bowl with ginger, garlic and soy sauce, and combine to coat well. Cover and refrigerate until required, preferably overnight.

• 2.
  For the daikon kimchi, soak daikon in iced water for 30 minutes to crisp. Strain off the water and dry with a tea towel. Place in a bowl and stir through enough kimchi paste to lightly cover. Chill until required.
• 3.
  Preheat oven to 130°C. Wrap tortillas in foil and place in the oven to heat through for 15-20 minutes.
• 4.
  Heat the oil in a deep-fryer to 180°C. Alternatively, heat a decent amount of oil in a heavy-bottomed saucepan and bring up to 180°C. You can gauge this by adding a piece of bread to the oil – if it’s at around 180°C, it will take about a minute for the bread to turn golden and crisp.
• 5.
  Drain the marinated chicken, then dust with the rice flour just prior to deep-frying in the hot oil. Cook chicken in batches for 3 minutes or until golden and cooked through. Keep warm.
• 6.
  Let everyone serve themselves. Take a tortilla and top with kimchi, chicken karaage, Kewpie mayo, coriander, spring onion and sesame seeds.