Korean Fried Chicken

Name: Korean Fried Chicken
Ingredients: 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

14 ingredients

6 steps

Ingredients

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

Directions

1

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.
2

Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
3

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.
4

Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
5

Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6

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.