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.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 4 15

Cook Time 45

Total Time 5

Servings servings

Calories 234kcal

Equipment

Ingredients

For the chicken

8 pieces chicken
½ cup kosher salt
1 quart warm water
1 ¼ cup cornstarch divided
1 tablespoon baking powder divided
¾ cup all-purpose flour
12 ounce light beer or club soda

For the sauce

½ cup gochujang sauce
¼ cup soy sauce
¼ cup rice vinegar
¼ cup brown sugar
3 tablespoons sesame oil
5 cloves garlic 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.

For the sauce

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

Notes

Instead of brushing the chicken with the sauce you can dunk or roll the pieces in the sauce in a medium bowl.

Nutrition