There’s something undeniably captivating about the sound of chicken sizzling in hot oil, a sure sign that a delicious meal is on its way. As I stepped into my kitchen on a cozy weekend afternoon, I couldn’t shake the craving for something crispy and utterly satisfying—like the kind of Korean Fried Chicken that transports you to bustling streets lined with mouthwatering vendors.
With its golden, crunchy exterior and juicy, flavorful meat, this dish is a crowd-pleaser that will have your family or guests coming back for seconds (or thirds!). It’s perfect for a family dinner, game night, or even a festive celebration. Best of all, the crispy coating is created with a simple blend of ingredients you likely already have in your pantry.
So, grab your drumsticks and let’s dive into this easy-to-make recipe that will elevate your home-cooked meals and bring a bit of Korea right to your dinner table!
Why is Korean Fried Chicken a Must-Try?
Irresistible Crunch: The moment you bite into this chicken, the crispy coating shatters delightfully, paving the way for juicy, flavorful meat that keeps you craving more.
Simple Ingredients: With pantry staples like soy sauce and garlic, you’re just a few steps away from an authentic Korean feast!
Crowd-Pleasing: Perfect for family dinners or gatherings, this dish will impress guests and satisfy every palate.
Time-Saving: In under an hour, you can serve up a meal that feels gourmet without the upscale kitchen hassle.
Versatile Serving: Pair it with rice, noodles, or your favorite dipping sauces to customize the experience—options are limitless!
Give this delightful recipe a try, and discover how easy it is to elevate your weeknight meals with a taste of Korean cuisine.
Korean Fried Chicken Ingredients
For the Chicken
- 8 chicken drumsticks – Feel free to cut the wings or thighs for a mix of chicken parts!
- ¼ teaspoon black pepper – Adds a subtle kick that balances the flavors perfectly.
- ½ teaspoon salt – Essential for enhancing all the savory notes.
For the Marinade
- 1 tablespoon dry sherry – Substitute with white wine or rice vinegar for a lighter taste.
- 1.5 teaspoon regular soy sauce – Swap with gluten-free soy sauce, tamari, or coconut aminos if needed.
- 1 tablespoon garlic minced – Fresh garlic infuses a warm, aromatic essence.
For the Batter
- 1.25 cups tapioca starch – This creates the ultimate crispy coating; use potato starch or cornstarch if unavailable.
- ½ teaspoon onion powder – Adds depth to the flavor profile you’ll love.
- 1 teaspoon garlic powder – Complements fresh garlic and rounds out the taste.
- 1.5 teaspoon curry powder – A unique twist that introduces warm, spicy undertones.
- 1 teaspoon baking powder – Helps the batter puff up nicely while frying.
- ½ cup + 2 tbsp water cold – The cold water helps maintain a crispy texture in the batter.
For Frying
- 4 cups vegetable oil – Use any neutral oil for frying to achieve that perfect golden brown color.
Now that you have all the ingredients ready, let’s transform your kitchen into a bustling Korean street food haven with this delectable Korean Fried Chicken recipe!
How to Make Korean Fried Chicken
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Marinate: In a large mixing bowl, combine the marinade ingredients: soy sauce, dry sherry, minced garlic, black pepper, and salt. Let the chicken drumsticks soak for 10 minutes or, for deeper flavor, overnight in the fridge.
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Prepare the Batter: In a separate bowl, whisk together the tapioca starch, onion powder, garlic powder, curry powder, baking powder, salt, and black pepper. Gradually mix in the cold water until you achieve a thick but pourable batter.
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Coat the Chicken: Once the chicken is marinated, add it to the batter. Gently mix until each piece is evenly coated.
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Heat the Oil: In a large wok or deep pot, heat vegetable oil over medium heat until it reaches 350°F. You can test the oil by inserting a wooden chopstick—look for bubbles around it to know it’s ready!
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Fry the Chicken: Carefully lower the battered chicken into the hot oil in small batches, about 4 pieces at a time to avoid overcrowding.
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Cook: Fry the drumsticks for 10 minutes on each side, totaling 20 minutes until they are golden brown and crispy. Check that the internal temperature has reached 165°F for safe eating.
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Drain: Once fried, carefully transfer the chicken to a wire rack or a paper-towel-lined baking sheet to let excess oil drain off.
Optional: Serve with a side of spicy dipping sauce for an extra kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Korean Fried Chicken
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Marination Matters: Allow your chicken to marinate for at least 10 minutes; overnight is even better for a deeper, more flavorful bite.
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Batter Consistency: Make sure your batter is thick yet pourable. A too-thin batter will not cling well, while a too-thick one will be heavy.
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Oil Temperature: Use a thermometer to maintain oil at 350°F. If it’s too hot, the chicken will burn; too low will result in greasy meat.
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Batch Frying: Fry only a few pieces at a time to ensure the oil temperature stays consistent. Overcrowding the pan can lead to soggy chicken rather than crispy perfection.
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Drain Well: Let the fried chicken sit on a wire rack or paper towels to remove excess oil, ensuring a satisfying crunch with each bite of your Korean Fried Chicken.
Enjoy making this delightful dish and impress everyone with your culinary skills!
Korean Fried Chicken Variations
Explore delicious twists on this crispy classic and tailor it to your taste!
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Gluten-Free: Use a gluten-free soy sauce or tamari to keep this dish celiac-friendly without sacrificing flavor.
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Spicy Kick: Add 1 tablespoon of gochujang (Korean chili paste) to the marinade for a vibrant heat that elevates the flavor profile.
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Buttermilk Soak: For extra tender chicken, marinate in buttermilk for at least an hour before adding the batter. It will result in juicier pieces.
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Coconut Twist: Substitute half of the vegetable oil with coconut oil when frying for a hint of tropical flavor that pairs surprisingly well with the spices.
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Sweet Touch: Brush the fried chicken with a mixture of honey and soy sauce after frying for a sweet glaze that beautifully complements the savory elements of the dish.
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Veggie Option: Swap chicken drumsticks for eggplant or tofu to create a delightful vegetarian-friendly version that retains that crispy crunch everyone loves.
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Herb Infusion: Mix chopped fresh herbs like cilantro or green onions into the batter for an aromatic freshness that brightens up each bite.
Let your creativity shine as you customize this beloved dish, making it uniquely yours with these fun variations!
What to Serve with Crispy Korean Fried Chicken?
Create a delightful dining experience that beautifully complements your finger-licking crispy chicken, igniting all the senses.
- Fragrant Jasmine Rice: The light, fluffy texture of jasmine rice soaks up delicious sauces, adding harmony to your meal.
- Korean Cucumber Salad: Crunchy cucumbers with a tangy dressing provide a refreshing contrast to the richness of fried chicken. They’re vibrant and bursting with flavor!
- Steamed Broccoli: This classic side adds a burst of green and a nutritious element to your plate, balancing the crispy indulgence.
- Spicy Kimchi: A staple in Korean cuisine, kimchi’s spiciness and fermented crunch awaken the palate, enhancing your chicken’s savory goodness.
- Sweet Potato Fries: The natural sweetness of these fries complements the savory, spicy notes in the chicken, creating a satisfying contrast.
- Sesame Noodles: Soft noodles tossed in a sesame dressing bring a nutty flavor profile that links beautifully with the chicken’s richness.
- Ice Cold Beer: A crisp lager or pale ale can cut through the fried richness, making for a perfect sip alongside each bite.
- Mango Sticky Rice: For a delicious dessert, this sweet treat satisfies cravings with its creamy coconut flavors and chewy textures, capping off your meal in style.
With these complementary servings, you’ll create a memorable dining experience that will leave everyone craving more!
How to Store and Freeze Korean Fried Chicken
Fridge: Store leftover Korean Fried Chicken in an airtight container for up to 3 days. Reheat in the oven to restore its crispy texture.
Freezer: For longer storage, freeze the fried chicken in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months.
Reheating: To reheat from frozen, bake at 375°F for about 25-30 minutes, ensuring the chicken is heated through and crispy.
Make Ahead Options
These Korean Fried Chicken drumsticks are fantastic for meal prep! You can marinate the chicken in the mixture of soy sauce, dry sherry, minced garlic, black pepper, and salt up to 24 hours in advance for an entirely flavorful bite. The batter can also be mixed ahead of time and stored covered in the fridge for up to 3 days, ensuring it remains fresh and ready for frying. When you’re ready to serve, simply take the marinated chicken out, coat it in the batter, and fry it as directed. This makes for a stress-free cooking experience, delivering that same crispy, golden perfection with minimal effort on busy weeknights!
Crispy Korean Fried Chicken Recipe FAQs
How do I select the best chicken for this recipe?
Absolutely! When choosing chicken drumsticks, look for pieces that are plump and have firm skin. Avoid any that appear dry or have dark spots all over, which can indicate spoilage. Fresh chicken should have a nice pink color and a slight sheen, signaling quality and freshness.
How long can I store leftover Korean Fried Chicken?
You can store your leftover Korean Fried Chicken in an airtight container in the fridge for up to 3 days. To maintain its crispy texture, I recommend reheating it in the oven rather than the microwave—bake at 375°F for about 15 minutes for the best results!
Can I freeze Korean Fried Chicken? What’s the best way?
Certainly! To freeze your Korean Fried Chicken, first, allow it to cool completely. Place the chicken in a single layer on a baking sheet and freeze it until solid, about 1-2 hours. Once frozen, transfer the chicken to a freezer-safe bag or container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy, bake it from frozen at 375°F for about 25-30 minutes, ensuring it’s heated through and crispy.
What should I do if my batter isn’t sticking to the chicken?
Very often, this happens due to the batter being too thin or the chicken not being adequately marinated. Make sure your batter is thick but pourable. If it’s too thin, add more tapioca starch. Also, ensure you let your chicken marinate long enough—at least 10 minutes—so the flavors penetrate and help the batter adhere properly.
Can this recipe be made gluten-free?
Absolutely! This recipe can easily be made gluten-free by substituting regular soy sauce with gluten-free soy sauce, tamari, or coconut aminos. Just make sure to check that all other ingredients, like baking powder, are also gluten-free. It’s a wonderful way to enjoy crispy Korean Fried Chicken without any gluten sensitivities!
Is it safe to feed the chicken leftovers to my dog?
Moderation is key! While plain, cooked chicken is generally safe for dogs, be cautious with any extra seasonings or sauces that may be included. The garlic and onion powder present in this recipe can be toxic to dogs. So, it’s best to offer plain parts of the chicken that are free of seasoning and frying oils.
Crispy Korean Fried Chicken That Will Change Dinner Forever
Ingredients
Equipment
Method
- In a large mixing bowl, combine the marinade ingredients: soy sauce, dry sherry, minced garlic, black pepper, and salt. Let the chicken drumsticks soak for 10 minutes or, for deeper flavor, overnight in the fridge.
- In a separate bowl, whisk together the tapioca starch, onion powder, garlic powder, curry powder, baking powder, salt, and black pepper. Gradually mix in the cold water until you achieve a thick but pourable batter.
- Once the chicken is marinated, add it to the batter. Gently mix until each piece is evenly coated.
- In a large wok or deep pot, heat vegetable oil over medium heat until it reaches 350°F. You can test the oil by inserting a wooden chopstick—look for bubbles around it to know it’s ready!
- Carefully lower the battered chicken into the hot oil in small batches, about 4 pieces at a time to avoid overcrowding.
- Fry the drumsticks for 10 minutes on each side, totaling 20 minutes until they are golden brown and crispy. Check that the internal temperature has reached 165°F for safe eating.
- Once fried, carefully transfer the chicken to a wire rack or a paper-towel-lined baking sheet to let excess oil drain off.