Korean Fried Chicken Recipe

Combine 2 teaspoons salt, ¼ cup cornstarch, and ½ teaspoon baking powder in a large bowl; mix well. Add chicken and toss to coat well. Shake off excess breading and transfer chicken to a wire rack set on top of a baking pan. Refrigerate, uncovered, for at least 30 minutes or overnight. (This will help make the batter adhere to the chicken.)

Heat oil in a deep, heavy-bottomed pan until temperature registers 350°F on a deep-fry thermometer.

Combine the rest of the cornstarch and baking powder, flour, and the rest of the salt in a large bowl; mix well. Add water and vodka; whisk until smooth. (Consistency should be like a thin pancake batter. Add up to 2 tablespoons water if batter is too thick.)

Dip chicken in batter and fry in batches until cooked through, about 8 minutes. Drain on paper towels.

Make the sweet chili sauce: Combine gochujang, soy sauce, lemon juice, rice wine vinegar, sugar, garlic, ginger, and sesame oil, and whisk well. (Add up to 2 tablespoons water if sauce is too thick.)

Toss chicken in sauce or serve sauce on the side.