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This Korean fried chicken recipe is officially my favorite. I’ve had every style of fried chicken known to man, so I’ve always considered myself an expert. No other method I’ve come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It’s simply a must-try!
Ingredients
Other
- 4 cups oil for frying, or as needed
Marinade
- 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
Batter
- 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
Directions
Step 1
Gather all ingredients.
Step 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.
Step 3
Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
Step 4
While oil is heating, make batter: Whisk together cornstarch, flour, sugar, pepper, and salt in a large bowl. Gradually whisk in cold water until mixture resembles smooth pancake batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.
Step 5
Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
Step 6
Increase oil temperature to 375 degrees F (190 degrees C).
Step 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.
Step 8
Enjoy!
Chef’s Notes:
You can substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt for the self-rising flour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 472 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat5g | 24% |
| Cholesterol71mg | 24% |
| Sodium1150mg | 50% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein19g | |
| Vitamin C3mg | 16% |
| Calcium84mg | 6% |
| Iron2mg | 12% |
| Potassium227mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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