In a bowl, mix together the Greek yoghurt, lemon juice, salt, pepper and garlic. Add the partridge joints and mix to coat.
Cover the bowl and place in the fridge to marinade for at least 30 minutes.
Meanwhile, in a small bowl mix together all the crispy batter ingredients.
Take the partridge out of the fridge and lift them out of the marinade, allowing the excess marinade to drip off.
Toss them in the bowl of the crispy batter ingredients, ensuring that they are completely coated and leave to one side.
To make the ketchup
Place the gochujang, honey, sugar, soy sauce, garlic, ginger, sesame oil and water in a small saucepan.
Over a medium heat, bring the ketchup to the boil and then allow to simmer on a low heat for five minutes, until thickened.
Cooking the partridge
Once the oil is hot enough, add the partridge joints to the pan (or deep fat fryer) and cook in two batches for 3-5 minutes until golden brown and cooked in the middle.
Remove from the fryer and serve immediately with the Korean ketchup.
Notes
TIP: Instead of using a deep fat fryer, you can use an air fryer