Diva Tasting: Korean Fried Chicken and Cucumber Salad…


  • Marinade:
  • 1 Pound Skinless, Boneless Chicken Thighs, Quartered
  • 1/2 Yellow Onion, Grated
  • 4 Cloves Garlic, Minced
  • 1 Teaspoon Fine Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • Batter:
  • 3/4 Cup Cornstarch
  • 1/2 Cup Self-Rising Flour
  • 1 Teaspoon White Sugar
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Salt
  • 1 Cup Very Cold Water, Or As Needed
  • Oil, Or As Needed


  1. Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
  2. Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
  3. Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
  4. Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
  5. Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F.
  6. Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.



  • 1/4 Cup White Rice Vinegar
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Teaspoons Vegetable Oil
  • 2 Tablespoons Sesame Seeds Toasted
  • 1 Cucumber, Thinly Sliced
  • 1 Green Onion, Sliced
  • 1/2 Carrot, Julienne


  1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes. Serves 2

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