Being American, I have always loved fried chicken. Korean fried chicken has been gaining popularity around the world in its many forms. The difference is in the very thin, crisp skin. The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off fried chicken ... it's the best part!
Technique tip: The batter's dry and wet ingredients can be assembled, but not mixed together, ahead of time. Whisk the wet and dry ingredients right before you're ready to fry the chicken, otherwise the batter may thicken too much. Cook the chicken in batches, cooking the drumsticks and thighs together as one batch and the wings as a separate batch.
- 1/4 cup cornstarch or corn flour
- 2 1/2 teaspoons kosher salt or sea salt
- 1/2 teaspoon baking powder
- 10 grinds black pepper
- 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)
- Oil, for frying
- 1/2 cup cornstarch or corn flour
- 1/4 cup fine matzo meal
- 1/4 cup all-purpose flour
- 1 tablespoon kosher salt or sea salt
- 1/4 teaspoon baking powder
- 1 cup water
- 1/3 cup vodka
Make the pre-coating:
1. In a large bowl, whisk together the first 4 ingredients. Add the chicken and toss well until evenly coated in all areas.
2. Transfer the chicken to a rack, shaking it well to get rid of any excess coating. Let it rest uncovered for 1 hour.
3. Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees.
Make the batter:
1. In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
2. Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot.
3. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
4. Set aside the thighs to make burgers.