August 16, 2017
Dinner, Main Dish, Poultry,
Chicken, Korean, Entertaining, Father's Day, Sunday Dinner, Deep Fry, No Eggs, Non-Dairy, Alcohol, Make it from scratch, Spices, Bone-in Pieces more
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"There are various versions of Korean Fried Chicken, but what they all have in common is a thin, hard crisp coating, which comes from using cornflour instead of flour, as well as double frying. The take on this particular recipe is that it includes vodka and matzo meal, it is a little unorthodox and has a fair number of ingredients, but it adds to its 'ultimate' title for a reason. To make it even better, serve with pickled radish and ice-cold beer.
As created by Judy Joo."
To begin, start with making the coating by adding cornflour, salt, baking powder and a liberal amount of pepper to a large bowl. Stir together to combine.
Add the chicken wings and toss around so that everything is nicely coated. Transfer to a wire rack, shaking off any excess, and leave uncovered at room temperature for approximately 1 hour.
Combine all of the ingredients in a small saucepan and simmer for 3–5 minutes until slightly thickened. This sauce can either be served as a dipping sauce or drizzled over the chicken before serving. If you choose the latter, remove the sauce from the heat early on for a thinner consistency. Serve the sauce warm or at room temperature.
When ready to cook, place a large, wide, heavy-based pan (at least 13cm deep) over a medium-high heat, fill with oil (at least 5cm deep) and warm until it reaches 180°C.
While the oil is heating up, make the batter. Whisk together the cornflour, matzo meal, flour, chilli flakes, garlic powder, onion powder and baking powder in a large bowl. In a small bowl, whisk together the chilli paste, vodka and 240ml water.
Just before you're ready to cook the chicken, whisk the wet ingredients into the dry ingredient – do not do this too far in advance as the batter will thicken too much. The consistency should be relatively thin and runny.
Now cook the chicken in 2 batches – the thighs and legs in one and the wings in another. Dip each chicken piece in the batter and allow any excess to drip off. Suspend the chicken in the oil for a couple of seconds to allow a crust to form, then allow it to slip completely into the oil (otherwise it will stick to the base of the pan).
Fry the chicken for 15–20 minutes, flipping halfway through, until nicely golden brown, crispy and cooked through.
Transfer to either a wire rack or to plates lined with kitchen paper to drain, then allow the oil to return to 180°C before cooking the second batch of chicken.
Serve the chicken with the barbecue sauce, either drizzled on top or on the side.
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