Korean Fried Chicken
This Korean Fried Chicken recipe delivers tender, flavorful meat inside with a crispy golden crust outside, thanks to a quick pressure cook and a finishing fry.
Ingredients
Main ingredients
- 1 pound skinless, boneless chicken thighs quartered
- ½ yellow onion grated
- 4 cloves garlic minced
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 4 cups oil for frying or as needed
- ¾ cup cornstarch
- ½ cup self-rising flour
- 1 teaspoon white sugar
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup very cold water for batter mix
Instructions
Instructions
- Mix grated onion, minced garlic, fine salt, and black pepper in a big bowl. Toss in chicken thighs and marinate for 15 minutes.
- Mix cornstarch, self-rising flour, sugar, and ground black pepper together to make coating mixture.
- Heat oil in deep fryer or saucepan to 350°F.
- Dredge marinated chicken in flour mixture until well coated.
- Fry chicken in batches 6–8 minutes or until golden brown and cooked through. Do not overcrowd pan.
- Drain on paper towels and rest a few minutes before serving.
Notes
Serve with your favorite dipping sauce like spicy mayo or soy glaze. Leftovers reheat best in oven or air fryer.