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Korean Fried Chicken

Korean Fried Chicken

Difficulty: Difficult, Cook Time: 4 hr,25 Minutes, Core Ingredient: Chicken, Servings: 4, Calories: 476 

Description: A tasty recipe of crispy fried chicken with a Korean twist.

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

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

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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