Korean Fried Chicken. Crunchy, juicy fried battered chicken. A delicious, indulgent way to have chicken. Perfect with some beer or a carbonated drink.
My Korean fried chicken recipe is easy to make and absolutely delicious! It does take some time but totally worth it! This way you can control what ingredients your using down to the type of oil.
Usually in Korean culture, as an indulgent treat, they will have some fried chicken with beer. They call this pairing of fried chicken and beer "Chimaek". Chikin, meaning 'fried chicken', and maekju, meaning 'beer'.
Moreover on this recipe, my batter is very simple and contains a secret ingredient that is often used in Korean fried chicken, which is curry powder! But to get the right consistency so that it's super crunchy you will have to try my Korean fried chicken batter.
To make the chicken extra crunchy and crispy, Korean use tapioca flour or potato starch due to it's light consistency. This flour will give you a thick but runny batter. You will see what I mean when you make the batter yourself.
This is probably the best Korean fried chicken I have ever made and I'm so excited to share my version of it with you!
Other recipes you may like!
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TONKATSU
TOFU KATSU
SWEET AND SOUR CHICKEN
For this recipe
You will need the following Korean fried chicken ingredients:
8 chicken drumsticks
4 cups cooking oil (I use avocado oil)
Chicken marinade:
1 tbsp dry sherry or white wine
¼ tsp black pepper
1.5 tsp soy sauce
1 tbsp garlic minced
½ tsp salt
Korean fried chicken batter:
2.5 cups tapioca flour
1 tsp onion powder
2 tsp garlic powder
3 tsp curry powder
1 tsp salt
½ tsp black pepper
2 tsp baking powder
1 ¼ cup water
How to make Korean Fried Chicken
In a large mixing bowl, mix together your marinade ingredients. Marinate your chicken for 5-10 minutes.
Meanwhile, in another large mixing bowl, mix together your batter ingredients until you have a thick but running 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.
Once your chicken has marinated, add it to your batter and mix. You'll need some arm strength here to evenly coat the chicken.
Heat your cooking oil in a pot over medium heat. 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.
Carefully place battered chicken into hot oil. The batter will run off the chicken a bit but that's normal. Do not overcrowd the pot or cover your pot with a lid.
Cook your drumsticks for 10 minutes on both sides (20 minutes in total), flipping around every now and then until golden crispy brown.
Transfer to wax paper and enjoy with your favourite dipping sauce!
Give it a try!
Well I hope you give my Korean Fried Chicken recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my Korean fried chicken drumsticks, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Easy Korean Fried Chicken
Ingredients
- 8 chicken drumsticks
- 4 cups vegetable oil
Chicken marinade:
- 1 tbsp dry sherry or white wine
- ¼ tsp black pepper
- 1.5 tsp regular soy sauce
- 1 tbsp garlic minced
- ½ tsp salt
Korean fried chicken batter:
- 2.5 cups tapioca starch
- 1 tsp onion powder
- 2 tsp garlic powder
- 3 tsp curry powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp baking powder
- 1 ¼ cup water
Instructions
- In a large mixing bowl, mix together your marinade ingredients. Marinate your chicken for 5-10 minutes.
- Meanwhile, in another large mixing bowl, mix together your batter ingredients until you have a thick but running 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.
- Once your chicken has marinated, add it to your batter and mix. You'll need some arm strength here to evenly coat the chicken.
- Heat your cooking oil in a pot over medium heat. 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.
- Carefully place battered chicken into hot oil. The batter will run off the chicken a bit but that's normal. Do not overcrowd the pot or cover your pot with a lid.
- Cook your drumsticks for 10 minutes on both sides (20 minutes in total), flipping around every now and then until golden crispy brown.
- Transfer to wax paper and enjoy with your favourite dipping sauce!
NOTES
I love Korean fried chicken! This looks so crispy and delicious!
We love fried chicken and I love this Korean spin! It sounds so flavorful!
Your fried chicken batter is absolutely wonderful... talk about the perfect base to a totally tempting fried chicken dinner. Yum!
Gosh this fried chicken looks absolutely amazing, Christie! I can just imagine the crunch! And pairing it with some beer sounds like a fab idea - I loved the tidbits about the Korean names for the meal - so interesting! Hope you've been well x
Your fried chicken looks so CRISPY!! I love the addition of curry to the batter and I bet it's so flavorful! Perfect with a cold beer!
Tried this recipe and it's like being back in Korea eating BBQ Chicken with a beer.
This is on fleek
Yum, this fried chicken recipe came out so well!! I was looking for a good Asian-style fried chicken recipe, but a lot of the results I found called for potato starch and I only had tapioca starch on hand, which is how I found this one. I'm glad I did! I love the addition of curry powder into the batter - the resulting chicken doesnt taste strongly of curry, but the crispy shell is super nicely seasoned and crispy. I actually made double the amount of drumsticks and still had plenty of batter left over, so keep that in mind if you plan to scale up this recipe!
So glad you enjoyed this! Thank you for making my recipe! I love using potato starch for that crispy texture!
Could these be cooked in the air fryer? If so, how would you adjust?
Hi Pam, unfortunately not since it's a wet batter, it will slide off into the air fryer. I will be developing an air fryer recipe for these in the near future so stay tuned. - Christie
My daughter and I are making this, but with chicken breasts cut into strips. I wonder if the cooking time is different?
Hi Carol, yes the cooking time would be reduced since there is no bone. I would suggest cooking for 5-6 minutes and then checking the middle of one piece to see if it's cooked through and if not, cook it for another few more minutes until it is. Good luck!
hai.. is there any non alcoholic substitute for sherry or white wine??
Please use rice vinegar.
I don’t usually comment on recipes, but this chicken recipe is like chicken on crack! It’s so crispy and delicious. The curry powder definitely elevates the flavor. Your recipe for the batter goes a long way. I was able to coat about 4 dozen chicken wings with some to spare. Thanks for sharing this - it’s a big hit with my family and I’ll definitely be making it again many times!
Thank you Sheryll for the kind review! I'm so glad you enjoyed it and happy the batter went event further! I hope you continue to like it as much as the first time 🙂