There’s something undeniably joyful about the crunch of perfectly fried chicken, and when that chicken is crispy Korean fried chicken, it’s an experience unlike any other. I first tried this dish during a lively gathering, where the scent of garlic and soy sauce filled the air, drawing everyone to the table. The moment I took my first bite, the explosion of flavors – salty, savory, with a hint of umami – was so satisfying that I knew I had to recreate it at home.
In just under an hour, you can whip up a batch of these irresistible drumsticks, perfect for a cozy dinner or to impress friends at your next gathering. With a simple marinade and a handful of accessible ingredients, this dish not only delivers on taste but also offers that gratifying crunch with every bite. So, if you’re ready to break free from fast food and indulge in some homemade goodness, let’s dive into crafting this crispy Korean fried chicken that will leave everyone asking for seconds.
Why is Korean Fried Chicken a Must-Try?
Crispy perfection: Each bite showcases an incredible crunch, perfected through a simple frying technique.
Flavor explosion: The rich blend of soy sauce, garlic, and spices creates a savory experience that will tantalize your taste buds.
Quick & easy: With a prep time of just 10 minutes and minimal active cooking, this dish is perfect for busyweeknights.
Crowd-pleaser: Your family and friends will be begging for more with these delightful drumsticks.
Versatile dining: Perfect for casual dinners or as a show-stopping dish at parties, this recipe is sure to impress. For more mouthwatering ideas, check out our best chicken recipes.
Korean Fried Chicken Ingredients
For the Chicken
• 8 chicken drumsticks – the star of the dish, perfect for soaking up all the flavors.
For the Marinade
• 1 tablespoon dry sherry – adds depth; can substitute with white wine or rice vinegar.
• 1.5 teaspoons soy sauce – traditional or gluten-free options work wonderfully for flavor.
• 1 tablespoon garlic, minced – infuses the chicken with aromatic goodness.
• ¼ teaspoon black pepper – enhances the savory profile.
• ½ teaspoon salt – essential for seasoning and flavor enhancement.
For the Batter
• 1.25 cups tapioca starch – creates that unforgettable crispy texture; alternatives like potato starch or cornstarch can be used.
• ½ teaspoon onion powder – adds a subtle sweet taste to the batter.
• 1 teaspoon garlic powder – reinforces the garlic flavor.
• 1.5 teaspoons curry powder – adds a unique and aromatic twist.
• ¼ teaspoon black pepper – complements the spice mix in the batter.
• 1 teaspoon baking powder – ensures a light and airy crispiness.
• ½ cup + 2 tablespoons cold water – helps achieve the optimal batter consistency.
For Frying
• 4 cups vegetable oil – or any neutral oil, crucial for achieving that perfect crispy finish while frying.
Now, you’re ready to gather these ingredients and embark on the delicious journey of making crispy Korean fried chicken that will have everyone asking for more!
How to Make Korean Fried Chicken
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Marinate: In a large mixing bowl, combine all marinade ingredients. Add the chicken drumsticks and let them soak for 10 minutes. For deeper flavor, marinate overnight in the fridge.
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Prepare the Batter: In another mixing bowl, whisk together all batter ingredients until you achieve a thick yet runny consistency. Mix again just before using to ensure a smooth coating.
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Coat the Chicken: Add the marinated chicken to the batter, ensuring each piece is evenly coated. This helps lock in moisture and flavor.
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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. Test the temperature with a wooden chopstick; if bubbles form around it, the oil is ready.
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Fry the Chicken: In small batches, carefully lower the battered chicken into the hot oil—don’t overcrowd the pan; aim for about 4 pieces per batch.
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Cook: Fry the drumsticks for 10 minutes on each side, a total of 20 minutes, flipping occasionally, until they are golden brown and crispy. Check that the internal temperature reaches 165°F.
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Drain: Transfer the fried chicken to a wire rack or a paper towel-lined baking sheet to drain any excess oil. This keeps them crispy and delicious!
Optional: Serve with a sprinkle of sesame seeds for added flavor and decoration.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These crispy Korean fried chicken drumsticks are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing those flavors to meld beautifully. Additionally, you can prepare the batter and refrigerate it for up to 3 days. Just mix the ingredients again before use to ensure it’s perfectly smooth. When you’re ready to serve, simply fry the marinated and battered chicken as directed, and you’ll enjoy the same mouthwatering crunch and flavor without the hassle. Trust me, your busy schedule will thank you for this delightful, make-ahead option!
Korean Fried Chicken Variations
Feel free to put your own spin on this delightful dish with these tasty variations!
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Gluten-Free: Substitute soy sauce with gluten-free tamari or coconut aminos for the same savory flavor without the gluten.
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Spicy Kick: Add 1-2 tablespoons of gochujang (Korean chili paste) to the marinade for a delicious burst of heat. The zesty kick will elevate your crispy chicken to new heights!
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Herb Infusion: Mix in fresh herbs, such as chopped cilantro or green onions, into the batter for a refreshing twist. The herbs add an aromatic quality that brightens every bite.
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Sweet & Savory: Incorporate a tablespoon of honey or brown sugar into the marinade to caramelize and create a delightful sweet contrast to the salty elements. This will make your chicken irresistibly sticky and crunchy!
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Air Fryer Option: For a lighter version, place the battered chicken in an air fryer and cook at 375°F for 25 minutes until golden brown. You’ll still enjoy that crisp texture without all the oil.
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Different Proteins: Swap chicken for shrimp or tofu for a delightful alternative that still packs loads of flavor. The cooking times will need to be adjusted slightly, making this variation both unique and versatile.
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Zesty Citrus: Add the zest of a lemon or lime to your marinade for a bright, citrusy flavor that beautifully complements the richness of the chicken. This twist can awaken your taste buds in a sensational way!
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Nutty Crunch: Before frying, toss the battered chicken in crushed peanuts or sesame seeds to add a delightful nutty crunch. The added texture will make every bite even more satisfying!
What to Serve with Korean Fried Chicken?
Let’s create a delightful meal to accompany the crunch and flavor of your Korean fried chicken!
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Steamed Jasmine Rice: A fluffy and fragrant base that soaks up the savory sauce and balances out the crunch of the chicken.
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Pickled Vegetables: These tangy, crunchy bites cut through the richness of the chicken while adding freshness. Their sharp flavor enhances each delicious piece, making every mouthful a burst of joy.
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Spicy Kimchi: This traditional side brings a spicy kick and punchy flavor, perfectly complementing the umami of the fried chicken. It adds depth and enhances the overall meal with its vibrant taste.
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Garlic Soy Dipping Sauce: A simple mix of soy sauce, garlic, and sesame adds an extra layer of flavor for dipping. The richness pairs beautifully with the crispy chicken, making each bite more enticing.
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Coleslaw: A crunchy, zesty slaw with a creamy dressing provides a refreshing crunch, balancing the fried chicken’s savoriness. It’s a colorful and delightful addition to your plate.
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Cold Beer or Soju: A chilled beer or a shot of soju pairs perfectly with the crispy chicken, enhancing the meal’s flavors while keeping the vibe relaxed and enjoyable.
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Chocolate Lava Cake: For dessert, indulge in a warm, gooey chocolate lava cake. The rich sweetness contrasts the savory chicken, creating a satisfying end to your meal.
How to Store and Freeze Korean Fried Chicken
Fridge: Store cooked Korean fried chicken in an airtight container in the fridge for up to 3 days. This keeps it fresh, but the crispy texture may soften.
Freezer: For longer storage, freeze the chicken in a single layer on a baking sheet before transferring to a freezer-safe bag. It will last up to 3 months.
Reheating: When ready to enjoy, reheat in the oven at 375°F for about 15-20 minutes to regain its crispiness. Avoid using the microwave, as it can make the coating soggy.
Room Temperature: If you have leftover chicken after a gathering, it can sit out for no longer than 2 hours before it’s best to refrigerate or freeze for safety.
Expert Tips for Korean Fried Chicken
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Marinating Magic: Letting the chicken sit in the marinade for at least 10 minutes ensures deeper flavor. For the best results, marinate overnight!
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Perfect Batter Consistency: Your batter should be thick yet runny. If it’s too thick, add a bit more cold water until you achieve the right texture for coating your chicken.
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Oil Temperature Matters: The oil must be at 350°F for even cooking. Use a wooden chopstick to check; if bubbles form around it, you’re good to go!
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Avoid Overcrowding: Fry in small batches (about 4 pieces at a time) to prevent temperature drops and sogginess. This is key for that crispy Korean fried chicken texture!
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Drain Excess Oil: Always place fried chicken on a wire rack or paper towel-lined sheet to get rid of extra oil. This helps maintain crispiness.
Crispy Korean Fried Chicken Recipe FAQs
How do I select the best chicken drumsticks?
When choosing chicken drumsticks, look for ones that are plump and pink with minimal dark spots or discoloration. Fresh chicken should have a clean, slightly moist appearance without any foul odor. If you’re opting for frozen, ensure they are well-packaged without freezer burn.
How should I store leftovers of Korean Fried Chicken?
Store cooked Korean fried chicken in an airtight container in the refrigerator for up to 3 days. If you want to keep the crispy texture as much as possible, place a paper towel inside the container to absorb moisture. Reheat in the oven at 375°F for about 15-20 minutes before serving for the best results.
Can I freeze Korean Fried Chicken, and if so, how?
Absolutely! To freeze, first, allow the fried chicken to cool completely. Place the chicken in a single layer on a baking sheet and freeze for about an hour until firm. Then transfer the chicken to a freezer-safe bag, removing as much air as possible. It can be stored for up to 3 months. When you’re ready to enjoy, reheat in the oven at 375°F for 15-20 minutes to restore its crispy goodness.
What should I do if the batter isn’t sticking to the chicken?
If your batter isn’t adhering well to the chicken, make sure you thoroughly coat the chicken in the marinade before dipping it in the batter. Alternatively, try lightly dusting the marinated chicken with a bit of starch before dipping it into the batter; this helps the batter cling better.
Are there any dietary considerations I should be aware of?
Yes! If you have allergies, be cautious of the soy sauce used in the marinade; gluten-free soy sauce or coconut aminos are excellent alternatives for a gluten-free option. As for pets, avoid giving them cooked chicken bones, as they can splinter and pose a choking hazard. Always check your marinade ingredients to ensure they are safe for your household.
Can I use other cuts of chicken for this recipe?
Of course! While drumsticks are ideal for their juiciness and flavor, you can also use chicken thighs or wings. Just adjust the cooking time accordingly; wings might cook quicker while larger thighs may take a bit longer to ensure they reach the safe internal temperature of 165°F. The more, the merrier when it comes to delicious, crispy chicken!
Crispy Korean Fried Chicken Recipe You Can't Resist
Ingredients
Equipment
Method
- In a large mixing bowl, combine all marinade ingredients. Add the chicken drumsticks and let them soak for 10 minutes. For deeper flavor, marinate overnight in the fridge.
- In another mixing bowl, whisk together all batter ingredients until you achieve a thick yet runny consistency. Mix again just before using to ensure a smooth coating.
- Add the marinated chicken to the batter, ensuring each piece is evenly coated. This helps lock in moisture and flavor.
- In a large wok, deep pan, or heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches about 350°F. Test the temperature with a wooden chopstick; if bubbles form around it, the oil is ready.
- In small batches, carefully lower the battered chicken into the hot oil—don’t overcrowd the pan; aim for about 4 pieces per batch.
- Fry the drumsticks for 10 minutes on each side, a total of 20 minutes, flipping occasionally, until they are golden brown and crispy. Check that the internal temperature reaches 165°F.
- Transfer the fried chicken to a wire rack or a paper towel-lined baking sheet to drain any excess oil. This keeps them crispy and delicious!