Ingredients

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

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


Directions


Prep   15 m    Cook    10 m    Ready In   4 h 25 m


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.