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Easy Korean Fried Chicken Recipe
Alyssa

Easy Korean Fried Chicken

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

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.
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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.