Tuesday, August 23, 2016

Korean Fried Chicken


  • 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


    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.

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