Korean Fried Chicken

I don't think I have posted any Korean recipes before, I will endeavour to do so very soon. If you make this, please take a photo and post with the recipe - Thank you

Keith Vigon @cook_4574654

United Kingdom

I don't think I have posted any Korean recipes before, I will endeavour to do so very soon. If you make this, please take a photo and post with the recipe - Thank you

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Ingredients

Marinade:
1 poundskinless, boneless chicken thighs, quartered
1/2yellow onion, grated
4 clovesgarlic, minced
1 teaspoonfine salt
1/2 teaspoonfreshly ground black pepper
Batter:
3/4 cupcornstarch
1/2 cupself-rising flour
1 teaspoonwhite sugar
1/2 teaspoonground black pepper
1/4 teaspoonsalt
1 cupvery cold water, or as needed
Oil

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Steps

1

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.
2

Heat oil in a deep-fryer or large saucepan to 171 degrees C).
3

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.
4

Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
5

5.Increase oil temperature in the deep-fryer or large saucepan to 190 degrees C).
6

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.