Korean fried chicken is known for its thin, crackly crust. Did you know you can make your own batch of juicy wings at home with the right ingredients? Check out this recipe and pair the wings with a flavor-packed sauce from Oil & Vinegar!
3 - 4 Servings
10 minutes
Korean Fried Chicken
Ingredients
16
Chicken Drumsticks
8 cups
Neutral Oil (Grapeseed, Vegetable, Peanut, or Canola)
2 tbsp
White Balsamic Vinegar
1.5 tsp
Black Pepper
3 tsp
Salt
3 tsp
Soy Sauce
2 tbsp
Garlic (Minced)
5 cups
Potato or Corn Starch
2 tsp
Onion Powder
4 tsp
Garlic Powder
2.5 cups
Water (Cold)
Favorite O&V Sauce
Preparation
- In a large bowl, mix the vinegar, .5 tsp black pepper, 1 tsp salt, soy sauce, and minced garlic to create the marinade. Marinate your chicken for 10 minutes or overnight for best results.
- Mix the potato/corn starch, onion powder, garlic powder, and remaining salt and pepper with the cold water until you have a thick but runny batter. The batter will settle and almost "solidify" but that is normal. You may 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.
- Heat the neutral oil in a pot over medium heat (to reach 350 degrees F).
- 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 (about 4 pieces per fry). Do not cover 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 a cooling rack or paper towel to drain off excess oil and enjoy!
- Tip: If you have time, let the cooked drumsticks rest for five minutes, raise the oil to medium high heat (375 degrees F) and fry for an extra two minutes for extra crispy chicken! This recipe also works with wings (cooking time may vary).
- Final Tip: Pair these wings with your favorite Oil & Vinegar BBQ Sauce, Hot Sauce, or Teriyaki Sauce!
