I have always loved fried chicken. But even though I grew up eating it in America, for me, 'KFC' stands for Korean fried chicken. There are many different versions, but what they all have in common is a very thin, hard crisp coating, which comes from using cornflour instead of flour, as well as double frying. My take on the dish, which includes vodka and matzo meal, is a little unorthodox and has a fair number of ingredients, but I call it 'ultimate' for a reason. To make it even better, serve with pickled radish and ice-cold beer.
Recipe extracted from Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home by Judy Joo (Jacqui Small, £22). Photography by Jean Cazals
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