Easy Crispy Korean Fried Chicken
Juicy chicken is coated in a light, crispy crust with a savory, garlicky flavor. This easy Korean fried chicken recipe stays tender inside while turning golden and crunchy outside. Best of all, it only needs a single fry instead of the usual double-frying.
Ingredients
- 8 chicken drumsticks patted dry
- 4 cups vegetable oil or any neutral oil
Chicken Marinade:
- 1 tablespoon dry sherry
- 1.5 teaspoon regular soy sauce or light soy sauce
- 3 garlic cloves finely minced
- ¼ teaspoon black pepper
- ½ teaspoon salt
Wet Batter:
- 1.25 cups tapioca starch
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 teaspoon curry powder mild yellow kind
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- ½ cup + 2 tbsp water ice-cold (measure liquid only without the ice cubes)
Instructions
- Combine all the marinade ingredients in a large bowl. Add the chicken drumsticks and toss until evenly coated. Cover and marinate for 10 minutes at room temperature, or refrigerate overnight if time permits.
- Combine all the wet batter ingredients in a separate large bowl until well combined. The starch will naturally settle as the batter sits, so re-whisk thoroughly right before coating the chicken.
- Add the marinated drumsticks to the wet batter and toss until evenly coated. Toss the chicken again right before frying to redistribute any starch that has settled.
- Heat the vegetable oil in a heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 20 minutes, flipping halfway through and rotating occasionally, until deep golden brown and the thickest part reaches 165°F on a digital meat thermometer. Let the oil return to 350°F between batches.
- Transfer the fried chicken to an elevated wire rack to drain excess oil and prevent steam from softening the bottom crust. Serve hot.
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!
Suggested Equipment & Products
Nutrition
Calories: 515kcal | Carbohydrates: 70g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1374mg | Potassium: 420mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 3mg