Serve up The Best Crispy Korean Fried Chicken, made with succulent chicken marinated in soy sauce, coated in a light, crisp batter, and finished with a spicy, sweet glaze.
The Best Crispy Korean Fried Chicken Recipe
Savour the satisfying crunch and succulent flavour of the Best Crispy Korean Fried Chicken recipe straight from your kitchen. This dish enchants with its golden-brown coating and a marvellous blend of garlic, soy, and a whisper of curry. No need for a takeout menu prepare to wow friends and family with this easily replicated masterpiece.
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 tablespoon water cold
INSTRUCTIONS
- In a large mixing bowl, combine the 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 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 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!
Serving Suggestions
- Spicy Tteokbokki (Korean Rice Cakes)
- Instant Noodles
- Pickled Daikon Radish
- Coleslaw
- Onion Rings or French Fries
- Fried Dumplings
- Steamed Rice
- Korean Scallion Pancake or Kimchi Pancake
- Cucumber Salad
- Bean Sprout Salad,
Tips and Tricks
- For the best flavors, marinate the chicken longer if possible, even overnight.
- Opt for bone-in, skin-on chicken to ensure the meat remains juicy.
- Fry the chicken in small batches to maintain the oil's temperature, ensuring each piece is evenly crispy.
- If you're looking for a healthier alternative, consider air frying the chicken. Though the original scrape does not detail the method, air frying typically requires less oil and can still achieve a crispy texture.
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