pound cake that is light, moist, and flavorful. Nota: You can alter the flavor by combining (in dairy cases) 2/3 cup whipped cream with 1/3 cup flavored coffee creamers. Try adding some; they are fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
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
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 cup very cold water, or as needed
Instructions
- Gather all ingredients.
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- 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.
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- Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
- 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.
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- Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
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- 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.
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- Enjoy!
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- 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
- .
- 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
| Calories | 472 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 1150 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Addictively delicious. Eat with caution!
Fantastic! Spent time in Korea a few weeks back and was craving their fried chicken and came across this recipe. Glad that I did.
Oh my, this is some delicious, flavorful chicken. It may seem like a lot of work to fry it twice, but it’s so worth it. Very good.
This was really great! I love the different taste when paired with the Korean Fried Chicken sauce. We didn’t change a thing on the recipe. It is nice to not have to do that. A keeper for sure!
Amazing crispy on the outside, moist on the inside fried chicken. Very tasty and fairly easy to make in a deep fryer. I only fried the chicken pieces for about 2 minutes for the second frying. Tasted great with or without the Korean Fried Chicken sauce.
Yummmmmm!
Super! Fool proof and delicious.
I made this today and I topped a salad with the chicken and it was the crispiest juiciest chicken I have ever made
Delicious! It was my first time making fried chicken (!) and other than having a little trouble controlling/regulating the oil temperature—I didn’t have a deep fryer, so I just used a Dutch oven, whose heat retention could have made it trickier to more quickly change the oil temperature—I would call it a success! The flavor was great. The coating worked like a charm and didn’t fall off at all. Husband and 4 kids aged 9-42 loved it. Since I wasn’t in a ketchupy mood, I didn’t end up using the Chef John’s Korean fried chicken Sauce recipe but another highly rated Korean Fried Chicken sauce recipe here from AR that uses gochujang instead. We weren’t crazy for that sauce, so some of us just ate the chicken sans sauce. Next time I will make the Chef John’s sauce to go with this.
I used half of the crushed red pepper flakes. I served over rice with chopped up water chestnuts put in the rice after it was cooked just to warm them up. Next time I will also make some Broccoli, seeing how we had plenty of sauce left. Wife and I loved it and will definitely make again and for others.
Great!
Super crispy and delicious without being complicated. Got rave reviews from the fam. I halved the sauce and still had plenty.
My husband thought he had died and gone to heaven. Served with Korean fried chicken sauce and Asian slaw.
My husband loved it! I was crunched for time so I did the chicken in the seasoning step in a vacuum bag to speed up the process. Instead of 4 hours I was ready to cook the chicken in 1!
I really liked it, but I think I will add a little heat to the batter next time.
The dish was very tasty, but left my kitchen in a huge mess. I had to fry these in many batches. Be prepared for the disruption then enjoy your meal!
so amazing!!!
Fixed this for dinner to night with some ramen noodles…:the kids loved it!
It was amazing. It put fried chicken on a whole new level. I used chicken breasts instead of thighs and it was still delicious.
I hate to deep fry because of the mess and will only do so when I think the recipe will be worth it. Chef John recipes are usually winners and this one did not disappoint. The chicken was juicy inside and crispy good on the outside. Served with the Korean sauce as suggested. YUMMY.
Very tasty. The chicken was crunchy and delicious, the sauce complemented the chicken with the right amount of spice. My husband loved it . Definitely will be making again.