Fried chicken with kimchi garnish

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. Combine fried chicken with sauce, sprinkle with green onions and sesame seeds.