Bburinkle: Korean Crispy Chicken | K-Street Food Favourite

Cut the chicken thigh fillets into bite-sized, approx. 3 cm cubes, then place them in a bowl. Pour over the milk, add a little of the salt and black pepper, and half of the garlic granules. Mix thoroughly and let marinate at room temperature for at least 15 minutes to keep the meat tender and juicy.

In a deep bowl, combine the cornstarch and plain wheat flour with the remaining salt and pepper. Drain the marinated chicken pieces, then toss them thoroughly in the starch-flour mixture so they are evenly coated all over in the dry breading.

Heat the sunflower oil in a deep frying pan or pot to approx. 170 °C. Carefully add the chicken pieces in small batches and fry for 5–6 minutes until light golden brown. Transfer onto a wire rack or paper towels to rest for 3 minutes.