The weather has gotten cooler, and I feel a bit sluggish.

Sometimes, there are days when I crave chicken. Especially on a day when I can relax, I think of crispy chicken with a cold beer.

Last weekend, I opened the fridge and found some fresh chicken I had bought a few days ago, along with plenty of green onions.

So, I decided to make green onion chicken after a long time.

Living in San Diego, there are times when I crave Korean-style chicken, but these days, chicken prices are not cheap.

Considering delivery fees and tips, I thought making it at home would be a good idea.

Green onion chicken is appealing because, unlike regular fried chicken, it combines crunchy green onions with a sweet and sour sauce, making it less greasy.

Especially when you pile on the green onions, it feels like you're eating a lot of vegetables while enjoying the chicken.

Of course, the fact that it's fried doesn't change.

The ingredients are simpler than you might think. You only need about 500g of chicken, two green onions, frying flour, and cooking oil to get started.

Any part of the chicken, whether breast, tenderloin, or thigh, works fine.

I personally recommend chicken thighs. They stay moist and tender when fried, making them delicious.

First, cut the chicken into bite-sized pieces.

Add salt, pepper, one teaspoon of minced garlic, and one tablespoon of cooking wine, and mix well. Let it marinate for about 20 minutes.

Having the chicken seasoned means you won't need to dip it in sauce too much later. In the meantime, prepare the green onions.

Cut the green onions into long, thin strips. If chopping is a hassle, it's a good idea to buy a green onion slicer at the store.

Soak the sliced green onions in cold water for about 10 minutes.

This will reduce the sharpness of the green onions and make them much crunchier. After soaking, make sure to drain them well.

Now, let's make the sauce that will determine the flavor of the green onion chicken.

Mix two tablespoons of soy sauce, two tablespoons of vinegar, one tablespoon of sugar, one tablespoon of oligosaccharide, and half a teaspoon of mustard.

If you like a tangy flavor, you can add a bit more vinegar, and if you prefer it sweeter, you can add a little more sugar.

Don't add too much mustard at first; even a little can make your nose tingle.

Store the completed sauce in the refrigerator to chill.

Now it's time to fry the chicken. Mix the frying flour with cold water in equal parts to make a batter.

Don't stir too long; just mix until the flour is adequately combined.

Coat the marinated chicken in the batter and fry it in oil preheated to about 170-175 degrees Celsius.

Be careful not to add too much at once, as it can lower the oil temperature and make the chicken soggy; it's better to fry in batches.

Once the chicken is golden brown, take it out and let it cool for a moment before frying it again. Frying it twice makes it much crispier.

Now, place the crispy fried chicken on a large plate and generously top it with the prepared green onion strips.

Pour the chilled sauce just before serving or serve it on the side.

I prefer to dip the chicken in the sauce separately. That way, I can enjoy the last piece crispy as well.

Dipping the crispy chicken in the sauce with a generous amount of crunchy green onions was truly delicious.

The sharp aroma of the green onions balances the greasy taste of the chicken, making it hard to stop eating.

With a cold beer taken out from the fridge, there's nothing more to wish for on a weekend evening.

Store any leftover green onion strips in an airtight container in the fridge, and reheat any leftover chicken in an air fryer for a tasty meal.

This weekend, try making green onion chicken at home instead of ordering expensive delivery chicken.

As long as you prepare plenty of green onions, even ordinary fried chicken can transform into a delightful Korean-style green onion chicken.