Ingredients
Marinade:
-
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
Other:
-
4 cups oil for frying, or as needed
Batter:
-
¾ cup cornstarch
-
½ cup self-rising flour
-
1 teaspoon white sugar
-
½ teaspoon ground black pepper
-
¼ teaspoon salt
-
1 cup very cold water, or as needed
Directions
-
Gather all ingredients.
![all ingredients gathered to make Korean fried chicken]()
Dotdash Meredith Food Studios
-
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.
![marinade ingredients mixed in a bowl with the chicken]()
Dotdash Meredith Food Studios
-
Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
-
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.
![chicken completely coated in batter]()
Dotdash Meredith Food Studios
-
Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
![chicken frying in hot oil, in batches]()
Dotdash Meredith Food Studios
-
Increase oil temperature to 375 degrees F (190 degrees C).
-
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.
![chicken after being double fried, draining on a wire rack.]()
Dotdash Meredith Food Studios
-
Enjoy!
![close up on a bowl of Korean fried chicken, garnished with green onions]()
Dotdash Meredith Food Studios
Chef's Notes
You can substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt for the self-rising flour.
Serve with my Korean Fried Chicken Sauce.
Editor's Notes:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 472 | Calories |
| 24g | Fat |
| 44g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 472 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 5g | 24% |
| Cholesterol 71mg | 24% |
| Sodium 1150mg | 50% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 19g | 37% |
| Vitamin C 3mg | 3% |
| Calcium 84mg | 6% |
| Iron 2mg | 12% |
| Potassium 227mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
