Korean Fried Chicken recipe
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Ingredients
- 1 pound skinless, boneless chicken thighs, quartered ½ yellow onion, grated 4 cloves garlic, minced 1 teaspoon fine salt ½ teaspoon freshly ground black pepper ¾ cup cornstarch ½ cup self-rising flour 1 teaspoon white sugar ½ teaspoon ground black pepper ¼ teaspoon salt 1 cup very cold water, or as needed oil, or as needed
Nutrition Info
- 471.7 caloriescarbohydrate: 44.4 gcholesterol: 70.7 mgfat: 23.8 gfiber: 1.6 gprotein: 18.6 gsaturatedFat: 4.8 gservingSize: -sodium: 1149.8 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Korean Fried Chicken
Directions
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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.