Crispy Korean Fried Chicken Drumsticks
Craving ultra-crunchy chicken with a sticky sweet-spicy glaze? These Korean fried chicken drumsticks are perfect for game night or a weekend treat, and they taste just like your favorite K-chicken spot. Imagine shattering-crisp skin, juicy meat and a garlicky gochujang sauce that makes you lick your fingers clean. Who’s ready to try this at home—team drumstick or wing, tell me in the comments?
Ingredients
For about 8 drumsticks you’ll need: 8 chicken drumsticks, 1 cup buttermilk (or milk with 1 tbsp lemon juice), 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 cup cornstarch (or ½ cup cornstarch + ½ cup flour), plus oil for frying. For the sauce, use 2 tbsp butter, 3 cloves garlic minced, 3 tbsp ketchup, 3 tbsp gochujang (Korean chili paste), 3 tbsp soy sauce, 3 tbsp honey (or brown sugar), 1 tbsp rice vinegar, and 2–3 tbsp water to loosen if needed, then finish with toasted sesame seeds and sliced green onions for topping.
Instructions
Start by marinating the chicken: add the drumsticks to a bowl with the buttermilk, salt, pepper and garlic powder, then toss well so every piece is coated. Cover and let the chicken sit at least 30 minutes (or up to overnight in the fridge) to get extra juicy and flavorful. When you’re ready to cook, drain off the excess marinade and roll each drumstick in the cornstarch until fully coated, pressing so the crust sticks well.
Heat a deep pan with enough oil to cover the drumsticks halfway and bring it to about 170–175°C (340–350°F). Fry the chicken in batches for 8–10 minutes, turning occasionally, until light golden but not fully dark, then set on a rack to rest for 5–10 minutes. Turn the heat up slightly (around 185°C / 365°F) and fry the drumsticks a second time for 4–5 minutes until super crisp and deep golden brown, then drain again—this double-fry is the secret to that crunchy Korean texture.
While the chicken rests, make the sauce in a small pan by melting the butter and stirring in the garlic for 30 seconds, then add ketchup, gochujang, soy sauce, honey, rice vinegar and a splash of water, simmering 2–3 minutes until glossy. Toss the hot fried chicken in the sauce (or brush it on if you prefer less), then sprinkle with sesame seeds and green onions. Serve immediately while it’s still shatter-crisp—who would you share this plate of Korean fried chicken with?