Snow Onion Chicken

Snow onion chicken, a favorite from a Korean fried chicken franchise, features crispy chicken breast with a creamy onion sauce. This easy, mild recipe is perfect for sharing and sure to please everyone in the family.

Course Appetizer, Main Course

Cuisine Korean

Keyword choongman chicken, mild korean fried chicken, padak, padak chicken, snow onion chicken, snow onion sauce

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 309

Author Hyegyoung K. Ford

Ingredients

2 chicken breasts boneless and skinless
1 ½ cup chicken fry mix divided
½ cup milk or cold water

Snow onion sauce

1 onion sliced into thin rings or strips
4 tbsp mayonnaise
6 tbsp plain yogurt
2 tbsp fresh lemon juice
2 tbsp sugar
pinches salt and pepper to season

Instructions

Make snow onion sauce: Slice the onion into thin rings or strips. Soak them in a bowl of cold water for 5 minutes, then drain well.
In a mixing bowl, combine all the sauce ingredients and mix well. Add the onions and toss to coat. Chill until ready to use.
Coat chicken with batter: Slice the chicken breast into large, bite-sized pieces.
In a mixing bowl, combine half of the chicken fry mix with milk (or water) to make a slightly thick batter. Add the chicken and coat well.
Double-Fry the Chicken: Heat a generous amount of oil in a wok or skillet over medium heat until hot.
Dip each chicken piece into the remaining dry chicken fry mix and shake off the excess. Add the chicken to the hot oil and deep fry until lightly golden, about 1-2 minutes. Remove and place on a wire rack to drain excess oil. Repeat with the remaining chicken.
Deep fry the chicken a second time to cook completely and achieve a crispier texture. Fry until deep golden brown. Remove using a mesh strainer, shaking off the excess oil.
Place the chicken on a serving platter and top with the reserved onion sauce. Serve immediately.
Serving Tips: Serve snow onion chicken as a main dish with some rice and a vegetable side dish. Alternatively, serving this as a chicken salad over a bed of greens would be a fantastic idea as well.

Video

Notes

Note:

For the fry mix batter, I used milk which adds tenderness to the texture on the coating while still crispy. If you like it more crispy texture, use water instead. Make sure the water is icy cold.

Nutrition