Easy Crispy Korean Fried Chicken
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
515 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Korean
Easy Crispy Korean Fried Chicken
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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! (Gluten-free adaptable).
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Ingredients
- 8 chicken drumsticks
- 4 cups vegetable oil or any neutral oil
Chicken Marinade:
- 1 tablespoon dry sherry or sub with white wine or rice vinegar
- ¼ teaspoon black pepper
- 1.5 teaspoon Regular soy sauce or sub with a gluten-free soy sauce, tamari sauce or coconut aminos
- 1 tablespoon garlic minced
- ½ teaspoon salt
Batter (for 8 drumsticks):
- 1.25 cups tapioca starch aka tapioca flour or sub with potato starch or cornstarch
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- ½ cup + 2 tbsp water cold
Instructions
- In a large mixing bowl, combine marinade ingredients as listed. Marinate your chicken for 10 minutes or overnight for best results.
- 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.
- Add marinated chicken it to your batter and mix. You'll need some arm strength here to evenly coat the chicken.
- 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.
- 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).
- 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.
- Transfer fried chicken to a wire rack or a paper-towel lined baking sheet to remove excess oil. Enjoy!
Equipments used:
Notes
- Yes! Please find deep frying instructions for each cut below:
- Chicken wings: Heat oil to 375 degrees F and fry chicken wings for 8-10 minutes flipping over halfway. Cook until juices run clear or until an internal temperature of 165 F.
- Chicken thighs with bone in skin on: Heat oil to 350 F and fry thighs for 14-15 minutes flipping over halfway. Cook until juices run clear or until an internal temperature of 165 F.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
70g
(23%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
139mg
(46%)
Sodium
1374mg
(57%)
Potassium
420mg
(12%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 1374mg | 57% |
| Potassium | 420mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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