Korean Fried Chicken

1. Prepare the Chicken Wings

In a large bowl, combine 2 teaspoons of kosher salt, 0.25 cup of cornstarch, and 0.5 teaspoon of baking powder. Whisk these ingredients together until they are well mixed. Add the chicken wings to the bowl and toss them thoroughly, ensuring each wing is evenly coated. Once coated, transfer the wings to a wire rack set over a rimmed baking sheet. Give them a gentle shake to remove any excess coating and refrigerate for at least 30 minutes, or up to overnight.

2. Preheat the Oil

While the wings are resting, preheat your oil. Pour 2 quarts of peanut oil into a large wok, Dutch oven, or deep fryer. Heat the oil to 350°F (177°C), using a thermometer to monitor the temperature accurately.

3. Prepare the Batter

In a medium bowl, combine the remaining 0.5 cup of cornstarch, 0.5 teaspoon of baking powder, 0.5 cup of all-purpose flour, and 2 teaspoons of kosher salt. Whisk these dry ingredients together. Gradually add 0.5 cup of cold water and 0.5 cup of vodka to the mixture, whisking until you achieve a batter that has the consistency of thin paint.

4. Fry the Chicken Wings

Once the oil is hot and the batter is ready, it’s time to fry the chicken wings. Working in batches, dip each wing into the batter, lift it out, and let any excess batter drip off. Carefully lower the wings into the hot oil, ensuring not to overcrowd the pot. Fry the wings for about 8 minutes per batch, rotating and agitating them occasionally to ensure even cooking. The wings are ready when they are golden brown and crisp all over. Transfer the fried wings to a paper towel-lined plate and season with a little salt while they are still hot.

5. Serve the Chicken Wings

Finally, serve the wings either plain or tossed with your preferred sauce—Sweet Soy Sauce or Sweet and Spicy Chili Sauce.