Korean Fried Chicken
Description
This Korean fried chicken recipe from Chef John's makes the crispiest, crunchiest, and most delicious batter-coated, marinated boneless chicken thighs.
Ingredients
•
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
•
4 cups oil for frying, or as needed
•
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
Directions
1
Gather all ingredients.
2
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.
3
Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
4
While oil is heating, make the batter: Whisk cornstarch, flour, sugar, pepper, and salt together in a large bowl. Gradually whisk in cold water until mixture resembles a smooth batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.
5
Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
6
Increase oil temperature to 375 degrees F (190 degrees C).
7
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.
8
Enjoy!