Remove waffle using a heat-resistant spatula or tongs. Cook until cooked through and golden brown, about 5 minutes. Spray the waffle maker with non-stick cooking spray, then ladle 3 ounces of the batter into the waffle maker and close the lid. In a separate mixing bowl, whisk the egg white until medium peaks form. In a mixing bowl, fold together all ingredients except the egg white. WAFFLES: Preheat your waffle maker according to manufacturer’s instructions. SAUCE: Whisk all ingredients together until well combined, then set aside until ready to use. Let rest for 5 minutes, then toss with Korean Pepper Sauce. Remove the thighs from the pot and place on a paper towel lined pan. Cook for 9 minutes, or until the internal temperature of the chicken reaches 170☏. Repeat until all the thighs are battered, then carefully start dropping them into the hot oil to fry. Add the thigh to the egg wash, make sure it’s coated well, then add the thigh back to the flour and dredge to coat well.
Add the chicken pieces to the flour mixture one at a time and dredge, coating thoroughly. In a separate bowl, whisk the eggs together until well beaten. In a medium sized bowl, add the flour and corn starch and stir to combine. Season the chicken thighs with Vegetable Magic®. Taste and add salt if necessary.FRIED CHICKEN: Fill a heavy-bottomed pot with enough oil to fry the chicken, then heat on medium until oil temperature reaches 350☏. Set aside.įor the chilli sauce, simply whisk all the ingredients together and thin with a little water if too thick. Whisk thecornflour with a little cold water until you have a smooth but very runnypaste, then whisk this into the sauce over a low heat, until the saucethickens very slightly. Taste for seasoning, adda little salt if necessary and a few drops of sesame oil to taste. Stir over a low heat to dissolvethe sugar, then simmer for a couple of minutes. Sprinkle with sesame seeds if you like.įor the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger,garlic and brown sugar in a saucepan. Serve the chicken as it is with the sauces, or brush some of the sweet soy sauce over it and serve with rest and the chilli sauce. When the oil is ready, fry the chicken for another 2 minutes until it has darkened. Remove and drain thoroughly. Now heat the oil to 190☌, or if using a saucepan, turn the heat up and leave it for about 5 minutes to reach the right temperature. The chicken should be cooked through but barely taken on any colour. Fry for 8–10 minutes, then remove and drain on kitchen paper. Allow any excess to drip off over the bowl containing the batter, then slowly lower each piece into the hot oil, letting go when it is almost completely submerged.
If you don’t have a thermometer and you’re using a saucepan, test the oil with a piece of bread – it should take around 30 seconds to turn a crisp golden brown any quicker and the oil is too hot.ĭip the chicken pieces in the batter one at a time. Half fill a deep fryer or a large saucepan with oil and heat the oil to 160☌. To make the batter, whisk together the dry ingredients, then add 100ml of ice-cold water and the vodka – the texture should be quite thin, rather like unwhisked double cream. Dust the chicken in this mixture, patting off any excess, and leave it to stand while you make the batter. To make the first coating, whisk the flour, cornflour, baking powder and salt together – this coating helps the batter to stick, otherwise it tends to fall off. To cook the chicken, drain and rinse it thoroughly if you’ve brined it, then pat it dry. Submerge the chicken and leave it for 2 hours.
Dissolve the sugar and salt in 200ml of hot water, then add another litre of cold water. If you have time, start by brining the chicken.
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