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Sounds like a lot, but its not.
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Start by getting your marinade together.
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When grating the onion, you will get some of the moisture from the onion which will help marinate the chicken.
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Place everything in a sealable plastic bag, give a good mix, and let marinate chicken for at least 4 hours, if not, overnight.
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You can make the sauce ahead of time if you want.
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To make the sauce, add all of the sauce ingredients to a saucepan and cook on medium low heat for about 15 minutes, stirring along the way.
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Remove from the heat, let cool.
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When you are about ready to fry the chicken, take the chicken out of the refrigerator and let it come to room temperature.
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You can do this while bringing some oil in a pot up to temperature.
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Add enough canola oil in a pot, about 3 inches deep.
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Bring this up to 350 degrees F. This will take about 20 minutes to heat up, depending on your stove.
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Make your batter.
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Mix your everything but the ice cold water in a mixing bowl.
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Slowly begin pouring in the water and whisking along the way.
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You will basically end up with a fairly thick batter.
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Just make sure it is nice and smooth and no lumps remain.
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When the oil is heated, pour off any access liquid from the marinade into the sink and discard.
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Take a few pieces of the chicken out, and dip them into the batter, making sure to thoroughly coat each piece.
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Gently lay them into the oil, slowly, then let them submerge.
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Cook these for about 8 minutes, or until a nice golden brown.
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Remove them with a slotted spoon, or spider if you have one, and place them on some paper to soak up any access oil.
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Repeat until all of the chicken is cooked.
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Once all of your chicken is cooked, bring the oil up to 375 degrees F. Take half of the cooked chicken and place it back into the oil.
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This is the double fry technique and allows for a nice and crispy exterior.
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Cook for 2 minutes, remove with your slotted spoon, gently shaking off any access oil, and place into a large bowl.
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Repeat with the remaining chicken.
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Now you have some options here, especially if you have kids around.
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You can take the chicken as is, and plate and serve to the kids, or you can take your sauce, pour it over the hot chicken, and toss to coat.
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Now you are ready to plate.
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Add the nice and crispy Korean fried chicken onto your serving plate.
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Shower them with some of the green onions, and serve with some nice spicy kimchi.
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Give it a shot.
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You might be making this more than you think.
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If not, you might be using that double fry technique!
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Enjoy.
