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.
ingredients
Frying
Korean Slaw
Sauce
Chicken and Batter
To serve
directions
Gather your ingredients.
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.
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.
Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
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.
Toss chicken with sauce and top with scallions and sesame seeds.