From Korean chicken to Egyptian street food: international recipes inspired by the World Cup

No need to make do with oranges at half-time. Here are seven mouth-watering mains and snacks to spice up the tournament Double-frying gives this spicy chicken its famous crunch. 1 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 coating For 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 water Rub 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