Fried chicken with kimchi garnish

Votes: 6

Time: 30 min.
Complexity: easily
Servings: 4

Rachel Ray offers a fresh take on traditional fried chicken, preparing it Korean-style. Before deep-frying, chicken pieces (thighs or breasts) are dipped in a batter made from vodka, cornstarch, wheat flour, and baking powder. This mixture creates a light, airy, and very crispy crust. The chicken is served with a side of coleslaw, also prepared Korean-style: shredded Savoy cabbage in a light mayonnaise dressing with kimchi and gochujang, a Korean paste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken and batter

900 g of skinless, boneless chicken thighs and/or chicken breast
0.5 cups of vodka
0.5 cup cornstarch
0.5 cups flour
1 teaspoon baking powder
2 liters of safflower or other neutral vegetable oil for deep-frying
A few thin green onions or a bunch of chives, to serve
Toasted sesame seeds

Korean cabbage salad

Half a small head of Savoy cabbage
1 small jar kimchi, drained
0.5 cup mayonnaise or aquafaba mayonnaise
0.5 cup Korean gochujang paste
About 1 teaspoon light brown sugar or honey
2.5 cm ginger root
1 clove of garlic
1 tbsp dark sesame oil
Some green onions

Sauce

1 clove garlic, grated or thinly sliced
2.5 cm ginger root, grated or chopped
0.5 cup Korean gochujang paste
1/3 cup chicken broth
1 tbsp light brown sugar
About 1 tablespoon dark sesame oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, kimchi, ginger root, Savoy cabbage, mayonnaise, sesame, starch

Cooking the dish according to the recipe:

Heat oil in a saucepan or cauldron to 175°C, or heat on medium heat on a large burner. Line a baking sheet with paper towels or parchment paper and place a rack on top.
Korean cabbage salad:

In a bowl, combine mayonnaise or aquafaba mayonnaise, gochujang paste, light brown sugar, or honey. Then, grate the ginger and garlic and toss with sesame oil. Chop a couple of green onions, shred or chop the Savoy cabbage, and add the kimchi. Then, toss everything to coat the cabbage with the dressing.

Sauce:

Place all ingredients in a large skillet and stir over medium heat to distribute evenly and evaporate the liquid, 3-4 minutes. Turn off the heat.

Chicken:

Cut each chicken thigh into 3 pieces, cut the breasts into 4 pieces, season with salt and pepper.
Pour the vodka into a large bowl and whisk together the cornstarch, flour, and baking powder. Dip the chicken pieces in the batter and fry, half at a time, until golden brown and cooked through, 3-4 minutes. Transfer the chicken to a wire rack to drain any excess fat.
Combine fried chicken with sauce, sprinkle with green onions and sesame seeds.