Korean Fried Chicken

Ingredients

• 1 pound skinless , boneless chicken thighs, quartered
• 0.5 yellows onion , grated
• 4 cloves garlic , minced
• 1 teaspoon fine salt
• 0.5 teaspoons freshly ground black pepper

Instructions

1. 1

   Gather all ingredients.

2. 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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 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.

8. 8

   Enjoy!