KOREAN FRIED CHICKEN
INGREDIENTS
Marinade:
1 lb. skinless, boneless chicken thighs, cut into quarters
½ yellow onion, grated
4 cloves garlic, minced
2 tbsps Tastic Original*
Batter:
¾ cup cornstarch
½ cup self-rising flour
1 tsp. white sugar
1 tbsp. Tastic Original*
1 cup very cold water, plus more
Oil
DIRECTIONS
- 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.
- Heat oil in a deep-fryer or large pot to 340 degrees.
- Whisk cornstarch, flour, sugar, and Tastic together in a large bowl. Gradually whisk ice water into flour until mixture is smooth. Add chicken and coat completely.
- Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to cooling rack
- Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F.
- 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. Sprinkle on a few flakes of salt. I like to eat it hot with gojuchang.
* Tastic Spice is available HERE
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