Spice

0.5 kg skinless, boneless chicken thighs, cut in quarters
½ yellow onion, grated
4 cloves of garlic, minced
1 teaspoon fine salt
½ teaspoon freshly ground black pepper

Other

4 cups oil for frying
O'Food chili sauce is mildly spicy

Flour

¾ cup cornstarch
½ cup self-rising flour
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup cold water
Miwon Crispy Fried Flour 200g
200g cheese powder

Product use:

Korean tokpokki traditional flavor 300g * 24EA (HD)

300gr

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Spicy - Tokpokki sauce

120gr

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Step 1:

Make the marinade: Stir the chicken, onion, garlic, salt, and pepper in a medium bowl until the chicken is evenly coated. Cover bowl with cling film and refrigerate, 4 hours to overnight.

Step 2:

Heat oil in a deep fryer or large skillet to 171 degrees C

Step 3:

While the oil is hot, make the dough: Whisk together cornmeal, flour, sugar, pepper, and salt in a large bowl.
Gradually beat in cold water until the mixture resembles a smooth pancake batter. Use tongs to remove the chicken from the marinade to beat the dough; Stir to coat the chicken completely. Discard the sauce.

Step 4:

In batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.

Step 5:

Heat up to 190 degrees C

Step 6:

In batches, re-fry chicken in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to wire rack to drain oil.

Step 7:

Sprinkle with cheese powder and mix well, serve with O'food chili sauce.

You can substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt for self-rising flour.

Served with Korean Fried Chicken Sauce.