Korean fried chicken

Cut boneless skinless chicken thighs into four similar pieces each, following the natural seams in the meat.

Toss the chicken in a bowl with salt, black pepper, finely minced garlic and grated onion, and mix very thoroughly.

Wrap tightly and refrigerate four hours to overnight.

Whisk self-rising flour, cornstarch, a pinch of salt, sugar and black pepper, then stir in ice water until the batter resembles pancake batter and coats a finger thickly.

Preheat the fryer to 340 degrees.

Transfer the chicken into the batter and lower coated pieces one by one into the oil, each into a fresh spot.

Fry four minutes at 340, in batches, then drain on a rack or crinkled foil and let cool.

Raise the fryer to 375 and fry again three to four minutes until golden brown and crispy.

Drain on the rack, plate, spoon over the Korean fried chicken sauce and garnish with green onion and toasted sesame seeds.