Easy Crispy Korean Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
The chicken drumsticks are marinated briefly or overnight in a mixture of dry sherry, soy sauce, garlic, salt, and black pepper to enhance flavor and tenderize the meat. A batter of tapioca starch combined with onion powder, garlic powder, curry powder, salt, baking powder, and cold water creates a coating that crisps up when fried.
The chicken is coated thoroughly in the batter and deep-fried in hot oil at about 350°F. Using a neutral oil and monitoring temperature ensures even cooking and prevents burning. The frying process is typically done in batches to avoid overcrowding, which helps maintain oil temperature and crispy texture.
The result is drumsticks with a crispy, flavorful coating and moist interior, ideal as a snack or main dish. Accompany with sauces or sides as desired. The method applies to other cuts with adjusted frying times detailed in the notes.
Marinate chicken from 10 minutes to overnight for deeper flavor and tenderness.Batter may thicken and solidify if resting; mix again before coating the chicken.Maintain oil temperature around 350°F to 375°F depending on chicken cuts to ensure thorough cooking without excessive oil absorption.Cook wings at 375°F for 8-10 minutes, turning halfway; thighs at 350°F for 14-15 minutes similarly.
Ingredients
- 8 chicken drumstick
- 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 soy sauce or sub with a gluten-free soy sauce, tamari sauce or coconut aminos, regular
- 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!
Notes
- Marinate the chicken for at least 10 minutes or overnight for best flavor and tenderness.
- The batter may thicken over time; stir it again before coating the chicken.
- Use medium heat and maintain proper oil temperature (around 350°F to 375°F) to achieve crispy and moist fried chicken.
- Deep fry chicken wings at 375°F for 8-10 minutes, turning halfway, until juices run clear or internal temperature is 165°F.
- Fry bone-in, skin-on chicken thighs at 350°F for 14-15 minutes, turning halfway, cooking to the same internal temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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