Fry the chicken until the coating is crisp but not browned, about 6 minutes. The oil temperature will drop adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. If any pieces stick together, gently separate them with the tongs.
Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely (this will prevent the chicken from sticking to the bottom of the pot). One at a time, dip about half the chicken pieces in the batter, letting any excess drip off. If needed, add more water, 1 tablespoon at a time, to thin the batter. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Set the sauce aside.įill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes. Coat the chicken in the cornstarch mixture, shaking off any excess.
Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl.
Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
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