Korean Fried Chicken:
4 portions
(Note: these ingredients make enough batter for about 1 1/2 to 2 pounds of chicken, even though I only used 1 pound here)
For the chicken marinade:
1 pound boneless skinless chicken thighs, quartered
1/2 yellow onion, grated (enough to generously coat chicken chunks)
4 cloves of garlic, finely minced
1 tsp fine salt (1 1/2 tsp if using kosher salt)
1/2 tsp freshly ground black pepper
*Marinate for between 4 to 12 hours
Ingredients for batter:
1/2 cup of self-rising flour (or 1/2 cup all-purpose flour with 3/4 tsp of baking powder and 1/4 tsp salt)
3/4 cup cornstarch
1/4 tsp salt
1 tsp sugar
1/2 tsp freshly ground black pepper
1 cup very cold water, or as needed
Fry at 340 for 4 minutes, remove from oil, let cool on rack for a few minutes.
Fry again at 375 for 4 minutes or until golden brown.
Drain on a rack, serve with sauce
Korean Fried Chicken Sauce
Ingredients for about 6 servings:
1/2 cup ketchup
2 green onions, chopped fine
4 cloves of garlic, minced fine
2 tbsp honey
1 to 2 tsp red chili flakes, to taste
1 tbsp sambal chili sauce, or other ground chili sauce/paste, to taste
1 pinch of salt
1/2 tsp freshly ground black pepper
1 lemon, juiced, or more to taste
1/4 cup water to adjust thickness, more as needed
*Note: everything in this is “to taste,” so adjust until you think it’s balanced between sweet, sour, and spicy.
-- Combine ingredients and simmer on low for about 5 minutes. Cool and serve at room temperature.
Y’all got any recipes for chicken thighs?
and I dug in 
...that shrimp was fried to perfection 
.
I'll probably add some kind of sides next time tho.
