Korean market-style fried chicken (Sijang-tongdak: 시장통닭)

With a sharp kitchen knife or scissors, snip the flesh between the thigh and the body and around the wing of each chicken half. Evenly season with ¾ teaspoon kosher salt and ½ teaspoon pepper. Refrigerate 1 to 2 hours or overnight. But if you are busy you can go next step right away. Evenly coat with ¼ cup flour. Combine the batter ingredients in a large bowl. Whisk or mix well with a spoon until there are no lumps. Add all the dipping ingredients in a small, shallow bowl. Set aside.

Heat 2 inches of cooking oil in a fry pan or pot until it reaches 350ºF (I used my 5  quart cast iron pot). Add the onion chunks and fry until brown. Remove the onion with tongs or skimmer.  Whisk the batter again so it's well-mixed and then and dip one chicken half so it's evenly coated. Lift the chicken and let the batter drip off, then put it into the hot oil. Let cook for 2 minutes and then turn it over with tongs. Fry for another 10 minutes, turning over occasionally. Take it out and put it on a wire mesh strainer over a stainless steel bowl. Repeat with the other chicken half.

Heat up the oil again to 350ºF (about 30 seconds to 1 minute) and add a chicken half. When the oil starts bubbling vigorously, grab the chicken with your tongs in one hand, and with your kitchen scissors in the other hand cut some slashes into the thick thigh and breast. This will help the chicken cook thoroughly, make it more crispy and crunchy, and make it look more appetizing. Fry the chicken 10 to 11 more minutes, turning over occasionally. Take it out and put it in a mesh strainer lined with paper towels, and fry the other chicken half.

Serve right away with chicken-mu and the dip. To use the dip you touch an edge of the chicken in the salt and then bite into it. Eat a piece of chicken-mu in between bites of chicken. Serve with beer or Coke, if you like them