Name: Easy Crispy Korean Fried Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 8 chicken drumsticks; 1 tbsp dry sherry (or white wine or rice vinegar); 1.5 tsp regular soy sauce (or gluten-free soy sauce, tamari, or coconut aminos); 1 tbsp garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1.25 cups tapioca starch (or potato starch or cornstarch); 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; 4 cups vegetable oil (or any neutral oil)

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Introduction

Discover the delicious crunch of Easy Crispy Korean Fried Chicken. This recipe delivers tender, flavorful chicken with a perfectly crispy coating that’s irresistible. Perfect for a weeknight dinner or a casual gathering.

The image shows six pieces of golden brown fried chicken with a crispy and crunchy texture placed on white parchment paper on a white plate. The fried chicken pieces vary in shape and size, including drumsticks and thighs, all with deep fried coating that has uneven browning and a slightly rough surface. In the background, there is a small white bowl filled with bright red ketchup and a light blue cloth draped softly on a white marbled surface. A silver fork is visible on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken drumsticks
4 cups vegetable oil (or any neutral oil)
1 tbsp dry sherry (or substitute with white wine or rice vinegar)
1/4 tsp black pepper
1.5 tsp regular soy sauce (or substitute with gluten-free soy sauce, tamari sauce, or coconut aminos)
1 tbsp garlic (minced)
1/2 tsp salt
1.25 cups tapioca starch (aka tapioca flour; substitute with potato starch or cornstarch)
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

Step 1: In a large mixing bowl, combine the marinade ingredients: dry sherry, black pepper, soy sauce, minced garlic, and 1/2 tsp salt. Add the chicken drumsticks and marinate for at least 10 minutes or overnight for the best flavor.
Step 2: In another large mixing bowl, whisk together tapioca starch, onion powder, garlic powder, curry powder, 1/2 tsp salt, black pepper, baking powder, and cold water until you have a thick but runny batter. The batter will settle and thicken; stir it again before using.
Step 3: Add the marinated chicken to the batter and mix thoroughly, coating each piece evenly. You’ll need some strength to ensure the chicken is fully covered.
Step 4: Heat the vegetable oil in a large wok or heavy-bottomed pot over medium heat until it reaches about 350°F. To test, place a wooden chopstick into the oil—if bubbles form around it, the oil is ready.
Step 5: Carefully lower the battered chicken into the hot oil in small batches (about 4 pieces per batch) to avoid overcrowding. The batter may run off slightly, which is normal.
Step 6: Fry the drumsticks for about 10 minutes on each side, turning occasionally until they are golden, crispy, and cooked through. The internal temperature should reach 165°F when checked with a digital thermometer.
Step 7: Remove the chicken from the oil and place it on a wire rack or a paper towel-lined baking sheet to drain excess oil. Serve immediately and enjoy your crispy Korean fried chicken!

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Substitute tapioca starch with potato starch or cornstarch if unavailable.
Adjust curry powder amount to suit your taste for a more or less pronounced spice.
Use a thermometer to maintain consistent oil temperature for perfect crispiness.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking rack in a preheated oven at 350°F for 10-15 minutes to regain its crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

The image shows six pieces of golden brown fried chicken with a crispy and slightly uneven textured coating, arranged closely on a white plate lined with white paper. The fried chicken pieces include a mix of drumsticks and thighs, with the crispy crust showing some darker browned spots indicating crunchiness. Behind the plate, there is a small white bowl filled with red ketchup. The background is a white marbled surface with a pale blue cloth softly draped to one side, and a silver fork partially visible at the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chicken parts besides drumsticks?

Yes, wings, thighs, or boneless chicken pieces work well with this recipe. Just adjust frying time accordingly.

What if I don’t have a deep-frying thermometer?

Use the wooden chopstick test: place a chopstick in the warming oil and watch for steady bubbles forming around it, indicating the oil is ready for frying.