Categories: Chicken
Ingredients
- 3 lbs. chicken drumsticks or split wings (tips removed)
- Kosher salt and black pepper
- 1/2 cup plus 1/3 cup cornstarch
- 1/2 tsp baking powder
- 2 tbsp vegetable oil, plus more for frying
- 4 garlic cloves, minced
- 2 tsp grated peeled fresh ginger
- 1/4 cup soy sauce
- 1/4 cup packed dark brown sugar
- 2 tbsp honey
- 2 tsp rice vinegar
- 1 tsp Sriracha
- 1 tsp toasted sesame oil
- 1/3 cup all-purpose flour
- 1/3 cup Vodka
- Toasted sesame seeds, for sprinkling
Directions
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Toss the chicken with 2 tsp salt and 1/2 tsp pepper. Whisk 1/2 cup cornstarch and 1/4 tsp baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes.
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Meanwhile, heat 2 tbsp vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, Sriracha and sesame oil; bring to a simmer and cook until slightly thickened, 6-8 minutes. Set the sauce aside.
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Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 tsp baking powder and 2 pinches of salt in a medium bowl. 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). If needed, add more water, 1 tbsp at a time, to thin the batter.
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One at a time, dip about half the chicken pieces in the batter, letting any excess drop off. Then, using tongs, hold the chicken halfway in the hot oil for 1-2 seconds before letting go completely. If any pieces stick together, gently separate them with the tongs. The oil temp will drop; adjust the heat as necessary to maintain a temp between 300 and 325. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. Let the oil temp return to 350 before frying the remaining chicken.
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Double-fry the chicken: Increase the oil temp to 375. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4-6 minutes for wings and 6-8 minutes for drumsticks. Adjust the heat as necessary to maintain a temp of 350. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds.