Spicy Korean Fried Chicken Drumsticks

What Ingredients Do You Need?

• 8 Chicken drumsticks
• 1 cup Potato starch or cornstarch
• 1 tsp Salt
• 1/2 tsp Black pepper
• for deep frying Neutral oil for frying
• 3 tbsp Gochujang
• 3 tbsp Honey
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 3 cloves Garlic, minced
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• for garnish Sesame seeds

How Do You Make Spicy Korean Fried Chicken Drumsticks?

1. 1

   Season the chicken

   Pat drumsticks dry and season with salt and pepper. Let sit at room temperature for 15 minutes.

2. 2

   Coat

   Dredge each drumstick thoroughly in potato starch, shaking off excess, and let rest on a rack for 10 minutes so the coating sets.

3. 3

   First fry

   Heat oil to 325°F and fry the drumsticks in batches for about 8 minutes each, until pale golden and just cooked through. Drain on a rack.

4. 4

   Rest between fries

   Let the chicken rest for 10 minutes; this step is key to shattering, non-greasy skin on the second fry.

5. 5

   Second fry

   Raise the oil to 375°F and fry the drumsticks again for 4-5 minutes until deeply golden brown and very crisp.

6. 6

   Make the glaze

   While the chicken rests, simmer gochujang, honey, soy sauce, rice vinegar, garlic, brown sugar, and sesame oil in a small saucepan until glossy and slightly thickened, about 3 minutes.

7. 7

   Toss and check temperature

   Confirm the drumsticks reach at least 165°F internally, then toss them in the warm glaze until fully coated.

8. 8

   Garnish and serve

   Sprinkle with sesame seeds and serve immediately while the crust is at its crispest.