Twice Fried Chicken Thigh Recipe

In a large bowl, combine the soy sauce, minced garlic, grated ginger, sesame oil, black pepper, and sugar. Mix well until the sugar is dissolved.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and Korean chili flakes until well combined.

Remove the marinated chicken thighs from the refrigerator and allow them to come to room temperature for about 15 minutes.

Dredge each chicken thigh in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated chicken thighs to the hot oil in batches. Fry for about 8-10 minutes until golden brown and cooked through.

Remove the chicken from the oil and let it drain on a wire rack or paper towels.

For the second fry, increase the oil temperature to 375°F (190°C) and fry the chicken again for another 3-5 minutes until extra crispy.

In a mixing bowl, combine the softened cream cheese, chopped kimchi, lemon juice, garlic powder, and salt. Mix until smooth and well blended.

Serve the crispy fried chicken thighs with a generous drizzle of Kim-Cheez sauce on top or on the side for dipping.