Korean Fried Chicken

This Korean fried chicken recipe is Chef John's method for cooking the crispiest and most delicious batter-coated, marinated boneless chicken thighs.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 472 Calories

Ingredients

• 1 teaspoon white sugar
• 4 cloves garlic, minced
• 1 teaspoon fine salt
• 1 pound skinless, boneless chicken thighs, quartered
• 1 cup very cold water, or as needed
• 4 cups oil for frying, or as needed
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup self-rising flour
• 0.75 cup cornstarch
• 0.5 yellow onion, grated

Recipe Instructions

Step 1

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 2

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

Step 3

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 4

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

Step 5

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

Step 6

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.