The Guardian

Weekend special

Tamal Ray

This is a recipe for Saturday nights, when you need something fried, crisp and dripping in delicious, hot, stickysweet sauce. The inspiration came from our incredible local Korean fried chicken shop, though I’ve bowed to my boyfriend’s challenge to cut down on meat and produced a recipe that vegetarians can enjoy. The use of vodka in the batter (a tip I picked up from J Kenji López-Alt) might strike you as strange, but it’s crucial to the final texture: the alcohol rapidly boils away, leaving the crispest batter you’ve ever had.

Feast

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2023-03-25T07:00:00.0000000Z

2023-03-25T07:00:00.0000000Z

https://guardian.pressreader.com/article/281565180006209

Guardian/Observer