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    Home » Recipes » Appetizers/Sides » Korean Fried Chicken

    Korean Fried Chicken

    Last Modified: June 4, 2021 - Published by: christieathome - Comments: 17 Comments

    Jump to Recipe Print Recipe

    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'.

    korean fried chicken

    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!

    Korean Fried Chicken

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    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.

    marinate chicken

    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.

    korean fried chicken batter

    Once your chicken has marinated, add it to your batter and mix. You'll need some arm strength here to evenly coat the chicken.

    batter 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

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    korean fried chicken

    Easy Korean Fried Chicken

    christieathome
    Korean Fried Chicken. Crunchy, juicy fried battered chicken. A delicious, indulgent way to have chicken. Perfect with some beer or a carbonated drink.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Appetizer, dinner, lunch, Side Dish, Snack
    Cuisine korean
    Servings 8 drumsticks
    Calories 1190 kcal

    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

    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Keyword korean fried chicken, korean fried chicken batter, korean fried chicken drumsticks, korean fried chicken recipe, the best korean fried chicken
    Nutrition
    Calories: 1190kcal | Carbohydrates: 59g | Protein: 14g | Fat: 100g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 756mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Michelle | Sift & Simmer

      October 07, 2020 at 7:43 pm

      5 stars
      I love Korean fried chicken! This looks so crispy and delicious!

      Reply
    2. Katherine | Love In My Oven

      October 08, 2020 at 4:28 pm

      5 stars
      We love fried chicken and I love this Korean spin! It sounds so flavorful!

      Reply
    3. Heidi | The Frugal Girls

      October 08, 2020 at 6:41 pm

      5 stars
      Your fried chicken batter is absolutely wonderful... talk about the perfect base to a totally tempting fried chicken dinner. Yum!

      Reply
    4. Katerina | Once a Foodie

      October 11, 2020 at 6:05 am

      5 stars
      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

      Reply
    5. Tasia ~ two sugar bugs

      October 12, 2020 at 6:27 pm

      5 stars
      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!

      Reply
    6. Jonathan

      October 13, 2020 at 1:24 pm

      5 stars
      Tried this recipe and it's like being back in Korea eating BBQ Chicken with a beer.

      Reply
    7. Corgionfleek

      October 16, 2020 at 4:37 pm

      5 stars
      This is on fleek

      Reply
    8. Olivia

      August 17, 2021 at 10:27 pm

      5 stars
      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!

      Reply
      • christieathome

        August 23, 2021 at 4:44 pm

        So glad you enjoyed this! Thank you for making my recipe! I love using potato starch for that crispy texture!

        Reply
    9. Pam

      January 12, 2022 at 8:05 am

      Could these be cooked in the air fryer? If so, how would you adjust?

      Reply
      • christieathome

        January 12, 2022 at 11:20 am

        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

        Reply
    10. Carol

      January 29, 2022 at 5:14 pm

      My daughter and I are making this, but with chicken breasts cut into strips. I wonder if the cooking time is different?

      Reply
      • christieathome

        February 01, 2022 at 3:37 pm

        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!

        Reply
    11. ain

      February 11, 2022 at 4:14 am

      hai.. is there any non alcoholic substitute for sherry or white wine??

      Reply
      • christieathome

        February 14, 2022 at 4:25 pm

        Please use rice vinegar.

        Reply
    12. Sheryll

      June 29, 2022 at 11:08 pm

      5 stars
      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!

      Reply
      • christieathome

        June 30, 2022 at 9:44 pm

        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 🙂

        Reply

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    Christie

    Hello! My name is Christie. I enjoy sharing Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two pups.

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