Description
Juicy fried battered chicken with a golden brown crispy coating. This easy Korean fried chicken recipe is made with simple ingredients, saves you money and beats takeout!
Ingredients
Scale
- 8 chicken drumsticks
- 4 cups vegetable oil (or any neutral oil)
- 1 tbsp rice vinegar
- 1/4 tsp black pepper
- 1.5 tsp regular soy sauce
- 1 tbsp garlic (minced)
- 1/2 tsp salt
- 1.25 cups tapioca starch
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1.5 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp baking powder
- 1/2 cup + 2 tbsp cold water
Instructions
- Marinate: In a large mixing bowl, combine marinade ingredients as listed. Marinate your chicken for 10 minutes or overnight for best results.
- Batter: In another large mixing bowl, combine batter ingredients until you have a thick but runny batter. The batter will settle and almost “solidify” but that is normal. You will just need to mix it again when you’re ready to batter the chicken.
- Coat: Add marinated chicken it to your batter and mix. You’ll need some arm strength here to evenly coat the chicken.
- Heat Oil: In a large wok, deep pan or heavy bottomed pot, heat oil or neutral oil in a pot over medium heat (around 350 degrees F). Place a wooden chopstick in the oil to check if the oil is hot enough by looking for bubbles. Once you see bubbles form at the tip of the chopstick, your oil is hot enough.
- Fry: In small batches, carefully lower battered chicken into hot oil away from you. The batter will run off the chicken a bit but that’s normal. Do not overcrowd the pan (about 4 pieces per batch).
- Cook: Fry drumsticks for 10 minutes on each side for a total of 20 minutes. Flipping around every now and then until golden crispy brown. The internal temperature of cooked chicken is 165 degrees F with an digital cooking thermometer.
- Drain: Transfer fried chicken to a wire rack or a paper-towel lined baking sheet to remove excess oil. Enjoy!
Notes
You can substitute drumsticks with wings (fry at 375 F for 8-10 mins) or bone-in skin-on thighs (fry at 350 F for 14-15 mins). Leftovers last up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2 drumsticks
- Calories: 515 kcal
- Sugar: 0.2 g
- Sodium: 1374 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 139 mg
Keywords: Korean fried chicken, crispy chicken, gluten-free adaptable, easy appetizers