Steps:
- For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
- For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
- For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
- For the batter: 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 inserted in the oil reads 350 degrees F.
- In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in 2 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. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Serve with the sauces on the side.
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Cali Green
[email protected]This recipe is definitely a winner!
Faruk talukdar.F.R.D
[email protected]I'm not sure what I did wrong, but the chicken didn't turn out crispy at all.
Suraj Reed
[email protected]The chicken was a bit greasy, but the flavor was still good.
bright djaba
[email protected]This is the perfect recipe for a quick and easy weeknight meal.
Bello Folashade
[email protected]I'll definitely be making this again for my next party.
Raja Toufiq
[email protected]This recipe is a keeper!
Md mamun Ahmed
[email protected]The chicken was crispy and flavorful, but the sauce was a bit too sweet for my taste.
Kwt Kwt
[email protected]I'm not a fan of spicy food, but this chicken was still really good.
B4 Bindas Tv
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results.
Charlie Osborn
[email protected]I had some trouble getting the chicken crispy, but the flavor was still good.
PumK
[email protected]The chicken was a bit too spicy for me, but the flavor was still great.
Nabel Tilahun
[email protected]I followed the recipe exactly and the chicken turned out amazing! I'll definitely be making this again.
VOLEX
[email protected]This is the best fried chicken I've ever had!
Bob M
[email protected]The chicken was crispy and delicious, and the sauce was the perfect balance of sweet and spicy.
Akpe Grace
[email protected]I love that this recipe uses simple, everyday ingredients.
Cris Rangel
[email protected]This Korean fried chicken recipe is a game-changer! The double-frying method results in perfectly crispy chicken that's juicy and flavorful on the inside.