Ingredients
4
4 servings
- •1 pound skinless, boneless chicken thighs, quartered
- •0.5 yellow onion, grated
- •4 cloves garlic, minced
- •1 teaspoon fine salt
- •0.5 teaspoon freshly ground black pepper
- •4 cups oil for frying, or as needed
- •0.75 cup cornstarch
- •0.5 cup self-rising flour
- •1 teaspoon white sugar
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon salt
- •1 cup very cold water, or as needed
Instructions
- Gather all ingredients.
- 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.
- 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.
- Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
- 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.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 44g
- Fat: 24g
- Fiber: 2g
- Protein: 19g
- Sugar: 1g
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