Korean Fried Chicken
Marinated chicken thighs double-fried in a light cornstarch batter for an extra-crisp, shatteringly crunchy Korean-style coating.
Ingredients
| 1 lb | 455 g | skinless, boneless chicken thighs, quartered |
| 1/2 | yellow onion, grated | |
| 4 cloves | garlic, minced | |
| 1 tsp | 5 ml | fine salt |
| 1/2 tsp | 2.5 ml | freshly ground black pepper |
| 3/4 cup | 180 ml | cornstarch |
| 1/2 cup | 120 ml | self-rising flour |
| 1 tsp | 5 ml | white sugar |
| 1/2 tsp | 2.5 ml | ground black pepper |
| 1/4 tsp | 1.3 ml | salt |
| 1 cup | 240 ml | very cold water, or as needed |
| ā | oil, or as needed |
Instructions
- Stir the chicken, onion, garlic, fine salt and 1/2 tsp black pepper together in a bowl until the chicken is coated. Cover with plastic wrap and refrigerate 4 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 340Ā°F (171Ā°C).
- Whisk the cornstarch, flour, sugar, 1/2 tsp black pepper and 1/4 tsp salt together in a large bowl. Gradually whisk in the ice-cold water until the mixture resembles a smooth pancake batter. Add the chicken and stir to coat completely.
- Working in batches, cook the chicken in the hot oil for 4 minutes. Transfer to a cooling rack.
- Increase the oil temperature to 375Ā°F (190Ā°C).
- Working in batches, fry the chicken again until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.