This is a recipe for Saturday nights, when you need something fried, crisp and dripping in delicious, hot, sticky-sweet 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.
