Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken thighs, quartered - 1 pound; Yellow onion, grated - ½; Garlic, minced - 4 cloves; Fine salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Oil for frying, or as needed - 4 cups; Cornstarch - ¾ cup; Self-rising flour - ½ cup; White sugar - 1 teaspoon; Ground black pepper - ½ teaspoon; Salt - ¼ teaspoon; Very cold water, or as needed - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Korean Fried Chicken

1. Skinless, boneless chicken thighs, quartered - 1 pound

2. Yellow onion, grated - ½

3. Garlic, minced - 4 cloves

4. Fine salt - 1 teaspoon

5. Freshly ground black pepper - ½ teaspoon

6. Oil for frying, or as needed - 4 cups

7. Cornstarch - ¾ cup

8. Self-rising flour - ½ cup

9. White sugar - 1 teaspoon

10. Ground black pepper - ½ teaspoon

11. Salt - ¼ teaspoon

12. Very cold water, or as needed - 1 cup

How to cook deliciously - Korean Fried Chicken

1. Stage

Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.

2. Stage

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

3. Stage

While oil is heating, make batter: Whisk together cornstarch, flour, sugar, pepper, and salt in a large bowl. Gradually whisk in cold water until mixture resembles smooth pancake batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.

4. Stage

Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.

5. Stage

Increase oil temperature to 375 degrees F (190 degrees C).

6. Stage

Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.