Crispy Chicken and Pickled Radish Gimbap (4 Rolls)

Cut chicken lengthwise into strips about 1 cm thick. Marinate in 60 mL milk for 30 minutes in the refrigerator. Wash hands, knives and boards after handling raw chicken.

Mix 3 cups warm rice with 1/4 tsp salt and 1 tsp sesame oil. Cool briefly until no longer steaming heavily; do not leave cooked rice at room temperature for a prolonged period.

Drain excess milk from chicken. Mix with one minced garlic clove, 1 tbsp plus 1 tsp soy sauce, 2 tsp honey, 1/4 tsp pepper and 1/4 cup flour.

Coat each chicken strip evenly using 1/2 cup breadcrumbs. Discard any crumbs contaminated by raw chicken.

Heat oil over medium-high heat. Shallow-fry chicken in batches, turning, for about 6–7 minutes as a guide. Verify the thickest part reaches at least 74°C (165°F) using a food thermometer.

Divide rice among four seaweed sheets. Spread rice thinly, leaving 2–3 cm bare at the far edge. Arrange cooked chicken and three strips of pickled radish on each sheet.

Using a bamboo rolling mat, roll tightly around the filling and rest seam-side down. Repeat for four rolls total.

Brush rolls with remaining 1/2 tsp sesame oil, sprinkle with 1 tsp sesame seeds and slice with a damp knife. Serve promptly; refrigerate within 2 hours if storing, noting that chilled rice may firm up.