Easy Crispy Korean Fried Chicken Recipe
This Easy Crispy Korean Fried Chicken recipe delivers perfectly golden, crunchy drumsticks with a flavorful marinade and a unique batter made from tapioca starch and spices. The chicken is marinated to enhance its taste, then fried to crispy perfection, making it a delicious and indulgent Korean-inspired dish perfect for sharing or a satisfying meal.
- Prep Time: 15 minutes (plus 10 minutes to overnight marinating)
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinating time)
- Yield: 8 drumsticks (serves 4-6) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Marinade
- 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
Batter
- 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
Frying
- 4 cups vegetable oil (or any neutral oil)
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the dry sherry, soy sauce, minced garlic, salt, and black pepper. Add the chicken drumsticks and marinate for at least 10 minutes or preferably overnight for deeper flavor infusion.
- Make the Batter: In another large bowl, mix tapioca starch, onion powder, garlic powder, curry powder, salt, black pepper, and baking powder. Gradually add the cold water and stir until you achieve a thick but runny batter. It may thicken or settle as it rests; stir again before using.
- Coat the Chicken: Add the marinated chicken drumsticks into the batter. Using your hands or a spoon, mix thoroughly to evenly coat each piece with the batter.
- Heat the Oil: Pour vegetable oil into a large wok, deep pan, or heavy-bottomed pot and heat over medium heat to approximately 350°F. Test the readiness of the oil by dipping a wooden chopstick into it; if bubbles form around the chopstick, the oil is hot enough.
- Fry the Chicken: Carefully and slowly lower the battered chicken pieces into the hot oil in small batches (about 4 pieces per batch) to avoid overcrowding. The batter might drip off initially, which is normal.
- Cook Until Crispy: Fry the chicken for about 10 minutes on each side, flipping occasionally to ensure even browning. The total frying time should be around 20 minutes. Confirm the chicken is cooked through with an internal temperature of 165°F using a digital thermometer.
- Drain Excess Oil: Remove the fried chicken and transfer to a wire rack or paper towel-lined baking sheet to drain excess oil. Serve hot and enjoy your crispy Korean fried chicken!
Notes
- Marinating overnight intensifies flavor and tenderizes the chicken.
- Use a thermometer to check oil temperature for perfect frying results.
- Do not overcrowd the pan to maintain proper oil temperature and crispy texture.
- Adapt soy sauce with gluten-free or tamari if avoiding gluten.
- Tapioca starch can be replaced with potato starch or cornstarch as thickening alternatives.
- Use neutral oil with high smoke point like vegetable oil for frying to prevent burning.
Keywords: Korean fried chicken, crispy fried chicken, Korean chicken recipe, deep fried chicken, Korean cuisine, drumstick recipe, crispy chicken batter
