Korea: fried chicken (pictured top)Double-frying gives this spicy chicken its famous crunch.Serves 41 whole 1.5kg/medium-sized chicken, cut into 6cm chunks, on the bone3 tsp fine salt1 tsp ginger, gratedFlavourless cooking oil (vegetable or sunflower), for fryingCornflour, for coatingFor the glaze50g garlic, peeled and crushed465g corn syrup or rice syrup110ml soy sauce100g water20g gochujang paste13g gochugaru (Korean chilli powder)For the batter400g cornflour175g plain flour1 tsp baking powder1 tsp fine salt600ml sparkling waterRub the chicken all over with the salt and ginger, and marinate, covered, for a few hours or overnight in the fridge.To make the glaze, stir-fry the garlic briefly in a little vegetable oil without it colouring, then add the remaining glaze ingredients. Simmer gently for 25 minutes, until thickened slightly.Immediately before frying the chicken, mix all the batter ingredients together. Consistency is key: too thin and it won’t coat the chicken properly, too thick and it will lose its delicate crunch. You may need to add a little water or flour to get this right.Using a deep-fat fryer or a high-sided saucepan filled to about 10cm deep, heat the oil to 160C (325F). If you don’t have a thermometer for the oil, take a small cube of day-old bread and drop it into the oil. If the oil sizzles and the bread browns in 30 seconds, the oil is about the right temperature. Tip some cornflour into a bowl, coat the chicken pieces and wipe off any excess, then drop the chicken into the batter. Turn to coat, and let the excess drip off before placing in the fryer in batches. Fry for seven minutes, until the internal temperature is 75C (165F), then remove and place on a rack to drain. Set aside for 15-20 minutes.Meanwhile, reheat the glaze, to a good, thick – but not jammy – consistency.Heat the oil to 180C (350F), then place the chicken in the pan for three minutes more. Remove, drain and coat with the glaze (dipping or brushing). Leave for 30 seconds to a minute, then serve. From Kyu Jeon and Duncan Robertson, chef-owners of award-winning Dongnae in Bristol.Curaçao: pastechi di piskaRawlston Williams’s pastechi di piska. Photograph: PhaidonCuraçao has a rich Sephardic heritage that dates back to the 17th century, when Jewish settlers from Portugal and Spain migrated to this Caribbean island. One of the dishes from this community is this crisp, golden pastry filled with seasoned fish.Serves 6For the dough325g plain flour, plus extra for dusting1 tsp baking powder½ tsp salt4 tbsp (60g) butter, at room temperature1 egg, beaten, plus extra for glazingFor the filling2 tbsp vegetable oil1 small onion, peeled and minced1 garlic clove, peeled and minced½ green pepper, chopped1 tsp tomato puree225g cod, cooked and flaked1 tbsp capers, chopped1 tsp fresh thyme leaves, chopped (if using dried thyme, reduce to ½ tsp)1 tbsp flat-leaf parsley, finely choppedSalt and freshly ground black pepperFor deep-frying700-950ml vegetable oil