For the Kimchi, place wombok in a large glass bowl, season generously with salt and set aside for 40 minutes.
Rinse the salted cabbage and drain well. Combine with remaining ingredients and set aside.
For the fried Chicken, combine diced chicken, soy sauce and ginger in a small bowl and set aside in fridge for 30 minutes to marinate.
For the Pickled Daikon, combine daikon and salt in a medium bowl and toss well to coat. Set aside in fridge for 30 minutes. Rinse the salted daikon and drain well. Place in a bowl with water, vinegar and sugar and set aside in the fridge for 15 minutes to pickle.
For the Pickled Cucumber, combine vinegar, gochujang and sesame oil in a medium bowl and whisk together to combine. Slice cucumber into thin slices, about 5mm thick. Add to the pickling marinade and toss well to coat. Set aside in fridge to pickle for 15 minutes.
For the sauce, combine all ingredients in a medium bowl and whisk well to combine. Set aside until needed.
To finish the Fried Chicken, remove chicken from fridge, drain and allow excess marinade to drip off. Toss chicken pieces in cornflour. Deep fry chicken, in batches for 5 minutes and drain on kitchen paper.
Increase oil temperature to 180C.
Coat chicken a second time in the cornflour and shake off excess. Deep fry chicken a second time until golden and crisp, about 2 minutes. Drain on kitchen paper.
To serve, arrange the Fried Chicken on a wooden serving board. Drizzle with Spicy Sauce. Arrange a pile of Kimchi on the chopping board. Add several spoonfuls of the Pickled Daikon and the Pickled Cucumber. Serve with extra Spicy Sauce on the side.