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Method

1. To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency.

2. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier.

3. To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside.

4. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water.

5. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce.

6. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges.