Market-style fried chicken drumsticks.
Deep-frying⏱ 15min👥 2 servings
Ingredients
- Generously sized chicken drumsticks.
- Cheongju (Korean rice wine), 10cc (approximately 1 tablespoon).
- 3 pinches of salt.
- A pinch of pepper.
- A pinch of curry powder.
- 2 cups of flour for tempura batter.
- One cup of water.
Instructions
1
Marinate the chicken drumsticks with rice wine (cheongju), salt, and pepper.
2
A small amount of curry powder is added to enhance the flavor.
3
Mix the flour and water in a 2:1 ratio to create a watery batter, then coat the chicken legs. (The higher flour-to-water ratio is used because the chicken releases moisture.)
4
Coat the chicken drumsticks generously with a dry batter mixture to form the shape of fried chicken.
5
First, fry in oil heated to between 170 and 180 degrees Celsius for about 5 minutes.
6
Increase the heat and continue frying for another 3 minutes at a high temperature to remove any remaining moisture (for a total of more than 8 minutes).