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Trendy Fried Chicken with Kimchi Slaw

Prep Time
30 min
Yields
4 servings

Shake up your fried chicken game with this Korean-inspired batter and slaw. Vodka and cornstarch in the batter are the secret to light and crispy skin, and kimchi and gochujang add a new kick to a traditional cabbage slaw.

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ingredients

Frying

2
qts safflower or other neutral oil

Korean Slaw

½
cup mayo or aquafaba mayo substitute
½
cup gochujang Korean paste, Mother in Law's preferred brand
About 1 tsp LBS -- light brown sugar, Domino's pourable preferred brand, or honey
1
in ginger root
1
clove garlic
1
tbsp toasted sesame oil
A few scallions
½
head small savoy cabbage
1
small jar kimchi, store-bought, drained, Mother in Law's preferred brand

Sauce

1
clove garlic, grated or sliced
1
in ginger root, grated or minced
½
cup gochujang Korean paste
cup chicken stock
1
tbsp LBS -- light brown sugar
About 1 tbsp toasted sesame oil

Chicken and Batter

2
lb(s) boneless, skinless chicken thighs and/or chicken tenders or breast
Salt and pepper
½
cup vodka
½
cup cornstarch
½
cup AP (all-purpose) flour
1
tsp baking powder

To serve

A few thin scallions or bundle of chives
Toasted sesame seeds
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directions

Step 1

Gather your ingredients.

Step 2

Heat oil in stove-top frying pot or Dutch oven to 350ºF or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil.

Step 3

In a mixing bowl, whisk up mayo or aquafaba “mayo,” gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing.

Step 4

Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.

Step 5

Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.

Step 6

Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain.

Step 7

Toss chicken with sauce and top with scallions and sesame seeds.

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My rating for Trendy Fried Chicken with Kimchi Slaw
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