Ingredients
450 g skinless, boneless chicken thighs, quartered
0.5 yellow onion, grated
4 cloves garlic, minced
1 tsp fine salt
0.5 tsp freshly ground black pepper
950 ml oil for frying, or as needed
180 g cornstarch
60 g self-rising flour
1 tsp white sugar
0.5 tsp ground black pepper
1.25 ml salt
240 ml very cold water, or as needed
Directions
Step 1
Prepare the marinade by mixing the chicken, onion, garlic, salt, and pepper in a medium bowl. Ensure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for 4 hours to overnight.
Step 2
Heat the frying oil in a deep fryer or large saucepan to 171°C (340°F).
Step 3
While the oil is heating, make the batter. In a large bowl, whisk together cornstarch, flour, sugar, pepper, and salt. Gradually whisk in cold water until the mixture resembles smooth pancake batter. Use tongs to transfer the chicken from the marinade to the batter, and stir to coat the chicken completely. Discard the marinade.
Step 4
Working in batches, fry the chicken in the hot oil for 4 minutes. Transfer the chicken to a cooling rack.
Step 5
Increase the oil temperature to 190°C (375°F).
Step 6
Working in batches again, fry the chicken in the hot oil until golden brown and crispy, for 3 to 4 minutes. Transfer to a wire rack to drain.
Step 7
Serve and enjoy!