Trendy Fried Chicken with Kimchi Slaw

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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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Frying:

2 quarts safflower or other neutral oil

Korean Slaw:

1/2 cup mayo or aquafaba mayo substitute

1/2 cup gochujang Korean paste, Mother in Law's preferred brand

About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey 

1 inch ginger root

1 clove garlic 

1 tablespoon toasted sesame oil 

A few scallions 

1/2 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 inch ginger root, grated or minced 

1/2 cup gochujang Korean paste

1/3 cup chicken stock 

1 tablespoon LBS -- light brown sugar

About 1 tablespoon toasted sesame oil 

Chicken and Batter:

2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast

Salt and pepper 

1/2 cup vodka 

1/2 cup cornstarch 

1/2 cup AP flour 

1 teaspoon baking powder 

To serve:

A few thin scallions or bundle of chives

Toasted sesame seeds 

Directions

  1. Gather your ingredients.
  2. For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F 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.
  3. For the slaw: 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.
  4. For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
  5. For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
  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.
  7. Toss chicken with sauce and top with scallions and sesame seeds.