Name: Easy Korean Fried Chicken
Ingredients: 8 chicken drumsticks: The star of the dish, ensuring a juicy inside with a crispy exterior. Feel free to substitute chicken wings or thighs depending on personal preference.; 4 cups vegetable or neutral oil: This is essential for frying your chicken. Oil with a high smoke point, such as canola or sunflower oil, works best for achieving that crisp texture.; 1 tbsp dry sherry: This adds a subtle sweetness and depth. You can also use white wine or rice vinegar as an alternative.; ¼ tsp black pepper: To spice things up just a bit.; 1.5 tsp soy sauce: The umami element that enhances the overall flavor. Gluten-free soy sauce can be used for those with restrictions.; 1 tbsp minced garlic: Fresh garlic infuses the marinade with aromatic depth.; ½ tsp salt: A key ingredient for bringing out all the flavors.; 1.25 cups tapioca starch: This gives the chicken its signature crunch. You can substitute with potato starch or cornstarch if needed.; ½ tsp onion powder: Adds a subtle sweetness and depth to the batter.; 1 tsp garlic powder: Enhances the garlic flavor from the marinade.; 1.5 tsp curry powder: A unique twist that sets this fried chicken apart from others.; ½ tsp salt: Essential for seasoning the batter.; ¼ tsp black pepper: For an added kick.; 1 tsp baking powder: This helps to create a lighter and crispier texture in the batter.; ½ cup + 2 tbsp cold water: Essential for achieving the right batter consistency.

Description

Easy Korean Fried Chicken: crispy, double-fried chicken coated in a savory-sweet sauce for a bold, flavorful snack or main dish.

Ingredients

Scale

8 chicken drumsticks: The star of the dish, ensuring a juicy inside with a crispy exterior. Feel free to substitute chicken wings or thighs depending on personal preference.
4 cups vegetable or neutral oil: This is essential for frying your chicken. Oil with a high smoke point, such as canola or sunflower oil, works best for achieving that crisp texture.

Marinade:

1 tbsp dry sherry: This adds a subtle sweetness and depth. You can also use white wine or rice vinegar as an alternative.
¼ tsp black pepper: To spice things up just a bit.
1.5 tsp soy sauce: The umami element that enhances the overall flavor. Gluten-free soy sauce can be used for those with restrictions.
1 tbsp minced garlic: Fresh garlic infuses the marinade with aromatic depth.
½ tsp salt: A key ingredient for bringing out all the flavors.

Batter (for 8 drumsticks):

1.25 cups tapioca starch: This gives the chicken its signature crunch. You can substitute with potato starch or cornstarch if needed.
½ tsp onion powder: Adds a subtle sweetness and depth to the batter.
1 tsp garlic powder: Enhances the garlic flavor from the marinade.
1.5 tsp curry powder: A unique twist that sets this fried chicken apart from others.
½ tsp salt: Essential for seasoning the batter.
¼ tsp black pepper: For an added kick.
1 tsp baking powder: This helps to create a lighter and crispier texture in the batter.
½ cup + 2 tbsp cold water: Essential for achieving the right batter consistency.

Instructions

Prepare the Marinade: In a large bowl, mix together 1 tbsp dry sherry, ¼ tsp black pepper, 1.5 tsp soy sauce, 1 tbsp minced garlic, and ½ tsp salt. Once combined, add the 8 chicken drumsticks to the bowl, ensuring they are well-coated in the marinade. For the best flavor, marinate for at least 10 minutes, but overnight is ideal.
Create the Batter: In another bowl, combine 1.25 cups tapioca starch, ½ tsp onion powder, 1 tsp garlic powder, 1.5 tsp curry powder, ½ tsp salt, ¼ tsp black pepper, and 1 tsp baking powder. Gradually whisk in ½ cup + 2 tbsp cold water, mixing until the batter is thick but runny.
Coat the Chicken: Remove the marinated chicken from the marinade and coat each piece in the batter thoroughly. Make sure every bit of the chicken is well-coated for the ultimate crunch.
Heat the Oil: In a large, deep pan, heat 4 cups of vegetable oil over medium heat until it reaches about 350°F. You can test the temperature by dipping a chopstick into the oil; if bubbles form around it, the oil is hot enough.
Fry the Chicken: Carefully place the coated chicken in the hot oil, frying in small batches (about 4 pieces at a time). Cook for about 10 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F.
Drain the Chicken: Once done, use a slotted spoon to remove the chicken from the oil and drain it on a wire rack or paper towel-lined sheet. This will help keep the chicken crispy.