Korean Fried Chicken

• Marinade:
• 1 pound skinless, boneless chicken thighs, quartered
• 1/2 yellow onion, grated
• 4 cloves garlic, minced
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• Batter:
• 3/4 cup cornstarch
• 1/2 cup self-rising flour
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 cup very cold water, or as needed
• oil, or as needed

1. Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
2. Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
3. Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
4. Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
5. Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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.

marinade, skinless, yellow onion, garlic, salt, freshly ground black pepper, batter, cornstarch, flour, white sugar, ground black pepper, salt, very cold water, oil

Taken from www.allrecipes.com/recipe/238844/korean-fried-chicken/ (may not work)