Breading chicken in cornstarch vs flour

Ingredients

• 2 lb Chicken Thighs (bone‑in, skinless, cut into bite‑size pieces)
• 1 tsp Salt (kosher or table salt)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1/2 tsp Ginger Powder
• 1 cup Cornstarch (provides a light, crispy crust; use the type Chef Donny recommends)
• 1/2 cup All-Purpose Flour (optional; adds a little body to the coating)
• 1 tsp Baking Powder (helps create a puffier, airy crust)
• 1/4 cup Cold Water (for a thin batter; keep very cold)
• 2 qt Vegetable Oil (high smoke‑point oil for deep frying (e.g., canola, peanut))

Instructions

1. Prepare the Chicken

   Pat the chicken pieces dry with paper towels, then place them in a large mixing bowl.

   Time: PT5M

2. Season the Chicken

   Add salt, black pepper, garlic powder, and ginger powder to the bowl. Toss to coat evenly.

   Time: PT3M

3. Make the Cornstarch Coating

   In a separate shallow dish, whisk together cornstarch, all‑purpose flour, and baking powder. Slowly drizzle in the cold water, whisking until a thin, lump‑free batter forms.

   Time: PT4M

4. Dredge the Chicken

   Dip each seasoned chicken piece into the batter, allowing excess to drip off, then place on a plate. Let the coated pieces rest for 2 minutes so the coating sets.

   Time: PT5M

5. Heat the Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 2‑3 inches. Heat to 350°F (175°C). Use the thermometer to verify temperature.

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Working in small batches, carefully lower the coated chicken into the hot oil. Fry for 4‑5 minutes, turning once, until the crust is golden‑light and the interior reaches 165°F (74°C).

   Time: PT8M

   Temperature: 350°F

7. Drain and Rest

   Remove the fried chicken with tongs and place on a wire rack set over paper towels to drain excess oil. Let rest 2 minutes before serving.

   Time: PT3M

8. Serve

   Serve the crispy cornstarch fried chicken hot, optionally with a side of gochujang sauce or honey‑butter glaze.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

22g

Fat

26g

Fiber

1g