The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Marinate chicken to tenderize the meat and infuse it with flavor while preparing the rest of the ingredients. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin.
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Remove and drain thoroughly on kitchen paper. Fry the chicken for another 2 minutes, or until it has darkened. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Do not leave unattended.)ĭip the chicken pieces in the batter one at a time. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.įor the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.Īdd oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together.
To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Set aside.įor the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Taste for seasoning and add a little salt if necessary. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. For the chicken: 2 tbsp dark brown sugar 120ml soy sauce 4 tsp lemon juice For the chicken sauce: 3 tbsp gochujang (Korean chilli paste) tsp chilli flakes. Meanwhile, make the sauces.įor the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Submerge the chicken and leave to stand, covered, for 2 hours. For the fried chicken Carefully heat oil in a deep sided pot (fill no more than halfway up) to 300☏ (150☌) Arrange three bowls in a production line, one with the almond flour, one with the eggs and one with the pork rinds Cut the chicken thighs into 2 or 3 slices each. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution.
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