Korean Fried Chicken using the Vortex

This Korean fried chicken using the Vortex was right up my alley. As always with the Vortex, the chicken is cooked perfectly. Tender and juicy and delicious. The batter makes for an incredible crunchy coating. I mean, crazy crunchy goodness! And the sauce? Score! Asian flavors with a great spiciness.
Korean Fried Chicken using the Vortex

This Korean fried chicken isn’t no wimpy chicken. I added more sriracha than called for because, hey, I like a little kick! I admit that I doubled the sauce ingredients, and I did end up with a little sauce leftover which of course found it’s way onto chicken wings!

You can tame down the hot sauce and still great fantastic chicken. Or make half a batch mild, half a batch hot! No matter how you do it, it’s impossible to go wrong with chicken cooked using a Vortex.Impossible!

Also try my spicy buttermilk fried chicken using the Vortex.

Korean Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 4 hours 15 minutes
Cook Time 45 minutes
Servings 8 servings
Author Mike

Ingredients

For the chicken

  • 8 pieces chicken
  • 1/2 cup kosher salt
  • 1 quart warm water
  • 1 1/4 cup corn starch divided
  • 1 tablespoon baking powder divided
  • 3/4 cup all purpose flour
  • 12 ounce light beer or club soda

For the sauce

  • 1/2 cup gochugang sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons sesame oil
  • 5 garlic cloves minced
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons sriracha

Instructions

For the chicken

  • Combine the salt and water in a large bowl or container. Stir until the salt is dissolved then add the chicken. Refrigerate for 4 hours.
  • Combine 3/4 cup of cornstarch and 2 teaspoons of baking powder in a bowl or large baggie. Working in patches, remove the chicken pieces from the brine and pat dry. Transfer to the cornstarch mixture and coat well.
  • In a separate bowl, whisk together the remaining 1/2 cup of cornstarch, 1 teaspoon of baking powder and 3/4 cups of flour. While still whisking, pour in the beer and create a smooth batter.
  • Fire up your grill with the Vortex. Get the coals good and hot, just ashed over.
  • Remove the chicken from the cornstarch mixture and shake off any excess. Dunk into the batter a few times and shake off any excess. Transfer to the grill around the Vortex.
  • Once the chicken hits 165 F as measured in several locations, brush several times with the sauce. Alternatively, remove the chicken from the grill and dunk into the sauce.

For the sauce

  • Place all ingredients in a medium saucepan over medium heat.
  • Stir until combined. Keep warm until ready to use.

Krispy Country Chicken using the Vortex

There are two choices when it comes to making ‘fried’ chicken using a Vortex. You can make your own batter from scratch or you can use a mix from the store. I’ve done both time and time again and have never ever been disappointed. This time I picked up a box of Fry Krisp Krispy Country¬†chicken mix. It’s the easiest mix in the world, giving you nicely crunchy, juicy, flavorful chicken in less than an hour with no oil used for frying.
Krispy Country Chicken using the VortexI do like to brush my chicken with just a bit of oil just before I pull it off the grill. It gives the chicken a bit more crunch and coats any leftover batter that might be hanging around. It’s completely optional, but I always do it.

Also try my easy Cajun fried chicken using the Vortex.

Krispy Country Chicken using the Vortex

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -8 pieces
Author Mike

Ingredients

Instructions

  • Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
  • Prepare chicken per package instructions.
  • Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Easy Cajun Fried Chicken using the Vortex

We both absolutely love making ‘fried’ chicken on our Weber Jumbo Joe or Performer using the Vortex BBQ. We can’t stop being amazed as to how much like ‘real’ fried chicken it is. From the crunchy skin to moist, tender, delicious meat, you cannot beat it. After trying literally 100s of recipes, this easy Cajun fried chicken one is our go-to, easy technique. The end result is incredible.
Easy Cajun Fried Chicken using the Vortex

You can use the same approach as I did for making this easy Cajun fried chicken using the Vortex for your own variation.I am partial to hot sauce, but if you’re not, you can leave it out. And I’m partial to Cajun or Creole seasoning, but any seasoning mix will work. However, steer clear of any rub or mix that contains sugars as those will tender to burn with the high heat from the Vortex.

Also try my Cajun injected fried chicken and my super-easy Krispy Country fried chicken using the Vortex.

Easy Cajun Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 cup buttermilk plus more, if needed
  • 1 tablespoon hot sauce or more, to taste
  • 4 large split chicken breasts or your favorite cuts
  • 1 cup all-purpose flour
  • 2 tablespoons Creole seasoning
  • vegetable oil

Instructions

  • Combine the buttermilk and hot sauce in a resealable container. Add the chicken pieces. If the chicken isn't completely covered, add more buttermilk. Cover and refrigerate 12 hours or overnight.
  • Fire up your grill with the Vortex BBQ in the center. Fill the Vortex completely with coals and let them light completely before adding the chicken.
  • Combine the flour and seasoning in a large baggie, bowl or pie plate.
  • Remove the chicken from the buttermilk mixture and shake off any excess. Add to the flour mixture and coat well.
  • Transfer chicken to the grill and close the lid with the vents wide open. Cook for 45 minutes or until the chicken reaches 165 F. You may turn the lid 90% every 15 minutes if desired, but I haven't found that it matters much on a smaller charcoal grill. On larger ones I do rotate the lid.
  • Lightly brush the chicken with some oil and cook another 2-3 minutes.
  • Remove and serve.