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Korean Fried Chicken
Korean Fried Chicken
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
270 minutes
Crispy Korean fried chicken with Chef John's secret marinade and batter-coating technique.
Ingredients:
  • 1 pound skinless, boneless chicken thighs, quartered
  • 0.5 yellow onion, grated
  • 4 cloves garlic, minced
  • 1 teaspoon fine salt
  • 4 cups oil for frying, or as needed
  • 0.75 cup cornstarch
  • 0.5 cup self-rising flour
  • 1 teaspoon white sugar
  • 1 cup very cold water, or as needed
Instructions:
  • Assemble all the ingredients.
  • Prepare the marinade by mixing chicken, onion, garlic, salt, and pepper in a medium bowl until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for 4 hours to overnight.
  • Preheat oil to 340 degrees F (171 degrees C) in a deep fryer or large saucepan.
  • As oil heats up, prepare the batter: Combine cornstarch, flour, sugar, pepper, and salt in a large bowl. Slowly mix in cold water until the mixture is smooth like pancake batter. Using tongs, transfer the chicken from the marinade to the batter; ensure the chicken is fully coated. Dispose of the marinade.
  • Fry chicken in small batches in hot oil for 4 minutes until golden brown, then place on a cooling rack.
  • Heat the oil until it reaches 375 degrees F (190 degrees C).
  • Fry the chicken again in batches until beautifully golden and crispy, for about 3 to 4 minutes each. Place on a wire rack to let excess oil drip off.
  • Savor every delicious bite!

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