Wet Batter 60g Cornflour 60g Plain flour 60ml Vodka 100ml water Multiples there of. (I’m almost positive these are the measurements but they are from memory)

Dredge with cornflour pre frying.

I worked in a takeaway restaurant during lockdown, it was one of the busiest in Glasgow(where I live) & the best I’ve tried and I’ve recreated it We used bone in thighs -works well with boneless too- and cooked at around 180/190 for about 20 mins (again this is from memory)

As it’s been a while, this is why I’m looking for tips, would also like sauce recommendations please, I plan to do a gochujang based spicier sauce, a Vietnamese fish sauce caramel, and possibly a spiced honey butter. Recommendations welcome and gratefully appreciated!