Ingredients
Method
- Assemble all necessary ingredients.
- Prepare the marinade by stirring the chicken, onion, garlic, salt, and pepper in a medium bowl until the meat is well-coated. Cover the bowl with plastic wrap and refrigerate for 4 hours or up to overnight.
- Preheat oil in a deep fryer or large saucepan to 340°F (171°C).
- Whisk the cornstarch, flour, sugar, pepper, and salt in a large bowl. Gradually incorporate cold water until the mixture reaches a smooth consistency. Use tongs to transfer the chicken from the marinade into the batter, stirring to coat completely, and discard the leftover marinade.
- Fry the chicken in batches for 4 minutes, then transfer the pieces to a cooling rack.
- Increase the oil temperature to 375°F (190°C).
- Fry the chicken a second time in batches until golden brown and crispy, approximately 3 to 4 minutes. Transfer to a wire rack to drain.
- Serve and enjoy.
Nutrition
Notes
Marinating Time: I always let my chicken sit in the onion and garlic mixture for the full overnight stretch because the flavor penetrates so much deeper into the meat.
The Batter Secret: The trick to that glass-like crunch is using ice-cold water for the batter, so I usually drop a few ice cubes into the water right before I measure it out.
Frying Technique: I learned the hard way that overcrowding the pot drops the oil temperature too fast, so I fry in small batches to keep that first round from getting greasy.
The Double Fry:
Do not skip the second fry because that is where the magic happens: it pushes out any remaining moisture and gives you that signature shatter-crisp texture.
Flour Substitutions: If you do not have self-rising flour on hand, you can use all-purpose flour mixed with a half-teaspoon of baking powder and a tiny pinch of salt.
Serving Suggestion: I find that these are best enjoyed immediately while they are piping hot, especially when paired with some cold pickled vegetables to balance the savory crunch.