Description
Experience the delightful crunch and heavenly flavor of Easy Crispy Korean Fried Chicken, a dish that stands out for its unique blend of textures and flavors.
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 (also known as tapioca flour; you can 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
- Prepare the Marinade: In a large mixing bowl, combine the marinade ingredients: dry sherry, black pepper, soy sauce, minced garlic, and salt. Mix well.
- Marinate the Chicken: Add the chicken drumsticks to the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 10 minutes, or for best results, place it in the fridge for a few hours or overnight.
- Make the Batter: In another large mixing bowl, combine the batter ingredients: tapioca starch, onion powder, garlic powder, curry powder, salt, black pepper, baking powder, and cold water. Mix until you have a thick yet pourable consistency.
- Coat the Chicken: Remove the marinated chicken from the fridge. Add the chicken drumsticks to the batter, mixing thoroughly to ensure an even coating.
- Heat the Oil: In a large wok, deep pan, or heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches about 350°F.
- Fry the Chicken: Carefully lower the battered chicken into the hot oil, frying each drumstick for 10 minutes on one side, then flipping and frying for an additional 10 minutes, or until golden brown.
- Drain and Serve: Once done, transfer the fried chicken to a wire rack or a paper towel-lined baking sheet to drain excess oil. Enjoy hot!
Notes
For the best flavor, marinate your chicken overnight. Use oil with a high smoke point like vegetable oil or canola oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean