No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex. There’s no such thing as bad ‘fried’ chicken on the Vortex, and this is just another example of just how great it can be. Make extra, because you’ll want more. And more.
I like to brush my orange chicken using the Vortex with the orange sauce just before it is completely done. I let it cook just a bit more to set the sauce. You can stop there, or serve the chicken with extra sauce for dipping. The sauce is great, and also makes for a fantastic wing sauce!
6chicken thighsbone-in skin-on, or your favorite pieces
2teaspoonsfreshly ground black pepper
For the egg wash
For the orange sauce (you'll have plenty of sauce leftover for another batch)
1/3cuprice wine vinegar
1/2teaspoonfreshly ground black pepper
1teaspoonred pepper flakes
For the chicken
Fire up your charcoal grill with the Vortex insert in the middle, small side up. Get the charcoal good and hot and just ashed over.
Combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper in a resealable bag, bowl or pie pan.
Whisk together the eggs and water.
Season each piece of chicken with salt and pepper then dip into the flour mixture. Shake off the excess and dip into the egg wash. Shake off the excess and dip one more time into the spice mixture.
Transfer chicken around the Vortex. Close the lid and cook for 45 minutes or until the chicken hits 145 F as measured in several places. Turn the grill lid 90% every 15 minutes.
Lightly brush each piece of chicken with the orange sauce and cook another 5 minutes. Remove to a wire rack to cool then serve with more orange sauce for dipping. Alternatively, dip each piece of chicken into the sauce and serve.
For the orange sauce
Heat the oil in a medium saucepan over medium heat. Add the garlic and saute for 2-3 minutes.
Add the remaining ingredients except for the water and corn starch. Stir to combine. Bring to a simmer and let simmer for 20-30 minutes or until reduced by half.
Mix together the corn starch and water and slowly whisk into the sauce. The sauce will thicken. Bring to a boil then remove from the heat.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too. This is some great chicken. Everyone will think you slaved for hours and had to deep-fry the chicken, but nope. No deep fryer here!
I’ve found that just about any recipe for deep-fried chicken can be adapted for use on the Vortex. This buttery garlic fried chicken recipe is another great example. The key is to not have overly-thick batter. My experience has been that thick, pancake batter-like batter cooks unevenly and doesn’t end up with the crunch you are wanting. You’ll find that this recipe produces fantastic crunch while keeping the chicken moist, tender and super tasty.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
Place the chicken in a large bowl or resealable container.
Combine the oil, garlic powder, minced garlic, salt and pepper.
Add to the chicken and toss gently to coat.
Cover and refrigerate for 1 hour or up to 24 hours (preferred).
For the dredge
Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
In another pie plate or shallow bowl, lightly beat the egg whites.
Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
Transfer chicken to flour to coat.
Return chicken to the egg whites and coat again. Shake off excess.
Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
Transfer the chicken to the grill around the Vortex.
Cook for 45 minutes or until chicken reads at least 165 F.
Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
Serve plated with remaining garlic butter spooned over top of chicken.
For the garlic butter
In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.
Melt 1 tablespoon of the butter in a small skillet over medium heat.
Add the garlic and saute for 1 minute.
Add remaining butter and stir until melted.
Add the parsley, salt and pepper. Stir.
Reduce heat to low and keep warm until ready to use.
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.
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!
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.
Prep Time 4hours15minutes
Cook Time 45minutes
Total Time 5hours
For the chicken
1 1/4cupcorn starchdivided
3/4cupall purpose flour
12ouncelight beeror club soda
For the sauce
1/4cuprice wine vinegar
1tablespoonfresh grated ginger
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.