Korean Fried Chicken

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 4 hours 30 minutes

Ingrédients

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

4 cups oil for frying, or as needed

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

Instructions

Gather all ingredients.

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.

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

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.

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

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

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.

Enjoy!

Nutrition

• Calories: 472 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 71 mg
• Sodium: 1150 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 19 g