Korean Fried Chicken

Ingredients

• Servings: 4
• marinade:
• 1 pound skinless, boneless chicken thighs, quartered
• 1/2 yellow onion, grated
• 4 cloves garlic, minced
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• batter:
• 3/4 cup cornstarch
• 1/2 cup self-rising flour
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 cup very cold water, or as needed
• oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 4 hrs 25 mins


• stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
• heat oil in a deep-fryer or large saucepan to 340 degrees f (171 degrees c).
• whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. transfer chicken to batter and stir to coat chicken completely.
• working in batches, cook chicken in preheated oil for 4 minutes. transfer cooked chicken to a cooling rack.
• increase oil temperature in the deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. transfer to a wire rack to drain.