When in crust, ethanol evaporates which results in flaky crust. So let’s say, if a recipe calls for a cup of water, I can add a cup of vodka, it still plays the same role but only 60% of it will be active in gluten development. Too much gluten development means you dough ends up being tough. When you add it to any dough, it means that only a bit more than half of it (60%) is active in gluten development.
Vodka’s composition is almost evenly split between water and ethanol ( to be exact, it is about 60% water and 40% ethanol) I always use vodka in any crust recipe in place of water. Seattle answer your question about the vodka: It is easy to make and you will really enjoy the results. We made this last night and it was wonderful just the way it is written. RNicolls-what does that have to do with the recipe? Nothing worse than a net nanny. RNicolls- on another note, by the time you clean the funk off the thighs and cook the chicken-where it will lose its water weight, you will end up with about 6 oz of chicken per serving which is perfectly acceptable. May consider a small fryer just for this transplant to San Antonio TX After draining on cake rack placed in large bowl in slightly warm oven while I cooked additional pieces. It only occurs when first dropped in the oil. The pieces also tend to stick together and used wire wok spoon to break them apart. Only tedious part was frying in small batches of 6. Served with lime and cilantro basmati rice and steamed broccoli, cauliflower and snap peas. Was concerned that there would not be enough sauce, but is was perfect for 2 lbs of chicken. Also increased brown sugar to an additional tablespoon after tasting the sauce and it was a bit fiery. Added 2 cloves of minced garlic and 2 small Serrano peppers from our garden. That was an amazing compliment since he was stationed in the Philippines for 10 years. My husband said it was the most delicious chicken he ever had. I have not deep fried anything for probably 30 years, but had to try this recipe. Drizzling the sauce onto the fried chicken worked out for us coating the chicken with it would of made it uncomfortable to eat! Perhaps there are different heat levels for Gochujang. Surely a half-cup of this spicy concentrate would be too much? I knocked it down to 1/4 cup and even that was too powerful. The trouble I had was with the Gochujang. This was tasty the batter was very light. We enjoyed the chicken with the sauce but I was disappointed that it wasn't the crispy fried chicken I was expecting, especially with all the oil I had to use and the time it took to fry each batch. It just fell off the chicken and stuck to the bottom of the pan. The batter did not stick to the chicken at all and I could not get it to brown and get crispy. I loved the sauce but I had the same trouble as DJMeeker. There are definitely better Korean styled chicken recipes out there. The chicken lost all its crisp once tossed with the sauce and the flavor was nice but nothing to write home about. Cooked chicken in batches and kept warm in oven while finished cooking. Thinned out the sauce with water and a bit extra sugar and cooked until thick. Great recipe Added Gochugaru to the batter, in case the sauce was too intense for people. We will put this in the rotation.Ībsolutely delicious!! The batter was very thin, but yielded a really light, crisp crust on the chicken. This was delicious! Based on others' reviews, I added a bit of garlic to the sauce and didn't fully toss the chicken in the sauce but instead spread it across the top.
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