Korean Fried Chicken



1 lb. skinless, boneless chicken thighs, cut into quarters

½ yellow onion, grated

4 cloves garlic, minced

1 tbsp. Tastic Original*



¾ cup cornstarch

½ cup self-rising flour

1 tsp. white sugar

1 tbsp. Tastic Original*

1 cup very cold water, plus more



  1. Mix chicken, onion, garlic, and Tastic together in a bowl until well coated. Cover bowl with plastic wrap and refrigerate overnight if possible or at least 5 hours.
  2. Heat oil in a deep-fryer or large pot to 340 degrees.
  3. Whisk cornstarch, flour, sugar, and Tastic together in a large owl. Gradually whisk ice water into flour until mixture is smooth.  Add chicken and coat completely.
  4. Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to cooling rack
  5. Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F.
  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.


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