Ingredients
Flour Mixture:--
500 g skinned & boned chicken thighs
2 tbsp flour
1 tbsp cornflour
1 tsp baking powder
1 tsp salt
Batter:--
125 g flour
25 g cornflour
½ tsp SIDS CRAZY SALT
½ tsp baking powder
ice cold water
100 ml vodka
DIPS:--
Sweet Soy:--
4 tbsp soy
25 ml mirin
25 ml rice vinegar
½ tsp grated ginger
2 cloves garlic, crushed
50 g brown sugar
1 tsp sesame oil
1 tsp cornflour to thicken
sprinkle of sesame seeds
Hot Chilli:--
2 tsp red pepper paste
2 tsp chilli sauce
1 tsp rice vinegar
1 tbsp honey
1 tsp sesame oil
sprinkle of sesame seeds
Directions
Preheat deep fryer to 160°C.
Dredge chicken pieces through flour mixture then rest on a wire rack.
Whisk SIDS CRAZY SALT and all the batter ingredients together, adding water as necessary.
Dip chicken into the batter mixture then straight into the deep fryer for 8-10 minutes. Work in batches if necessary to maintain fryer temperature.
When all the chicken is cooked, increase the deep-fryer temperature to 190°C. Refry the chicken for 2 minutes then remove to paper towels to drain.
Dipping Sauce: blitz together the ingredients of the sauce of your choice and pour into a large ramekin.
