Description
This Korean Fried Chicken recipe features juicy marinated chicken thighs coated in a light, ultra-crispy batter thanks to a double-frying method. Infused with garlic and onion, it’s bold, crunchy, and deeply satisfying—perfect as an appetizer or main dish.
Ingredients
- For the Marinade:
- 1 pound boneless, skinless chicken thighs, quartered
- ½ yellow onion, finely grated
- 4 cloves garlic, minced
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- For the Batter:
- ¾ cup cornstarch
- ½ cup self-rising flour (or ½ cup all-purpose flour + ¾ tsp baking powder + ¼ tsp salt)
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- ¼ teaspoon fine salt
- 1 cup very cold water (more as needed for smooth batter)
- For Frying:
- 4 cups neutral oil (vegetable, canola, or peanut oil), or enough to fully submerge chicken
Instructions
- Place quartered chicken thighs in a mixing bowl. Add grated onion, garlic, salt, and pepper. Mix well, cover, and refrigerate for at least 4 hours or overnight.
- Heat oil in a deep pot or fryer to 340°F (171°C).
- In a bowl, whisk together cornstarch, self-rising flour (or substitute), sugar, pepper, and salt. Gradually add cold water and whisk until the batter is smooth and runny.
- Remove chicken from marinade. Dip each piece into the batter, coating thoroughly. Discard leftover marinade.
- Fry chicken in batches for 4 minutes until lightly golden. Do not overcrowd. Transfer to a wire rack to drain.
- Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 3–4 minutes until deep golden brown and ultra-crispy.
- Drain again on a wire rack. Let cool slightly before serving.
Notes
- Double-frying ensures maximum crispiness and prevents sogginess.
- Use chicken wings or drumsticks for variety.
- Toss in gochujang sauce for a spicy version.
- Use gluten-free flour and certified GF cornstarch for a gluten-free alternative.
- Reheat leftovers in oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 430
- Sugar: 2g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
