Asian Fried Chicken
- 2 Pounds Skinless, Boneless Chicken Thighs, Quartered
- 1 Yellow Onion, Grated
- 6 Cloves Garlic, Minced
- 1 Inch Finger of Fresh Ginger Diced
- 3 Tablespoons Sesame Oil
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1 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, As Needed
- Stir chicken, onion, garlic, ginger, sesame oil, 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.
- Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
- 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.
- Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
- Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- 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.
- Serve with rice, and Asian cucumber salad.