Pat the chicken drumettes dry and make cuts along the bone.

Cut the daikon in half lengthwise, then into 2.5cm slices. Slice the green onions thinly and soak in water for 5 minutes, then drain.

Heat sesame oil in a pan over medium-low heat. Add the chicken drumettes and cook until browned on all sides.

Add the daikon to the pan and stir-fry briefly until coated with oil.

Add BBQ sauce and water, mix well, and bring to a boil. Cover and simmer on low heat for 15 minutes.

Remove the lid and cook on medium heat, stirring occasionally, until the sauce thickens and reduces.