Ingredients

  • •1 tsp cayenne pepper
  • •10 chicken drumsticks
  • •1/2 cup sweet chili dipping sauce
  • •1 cup cornstarch
  • •1 cup all-purpose flour
  • •1 tsp gochugaru (Korean red pepper flakes)
  • •1 tsp ground black pepper
  • •2 tbsp hot sauce
  • •1 tbsp sea salt
  • •1 cup cold water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • For the short marinade/pre-rub: In a large bowl, mix the first 3 ingredients (salt, pepper, and hot sauce) with the chicken pieces until thoroughly coated.
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Step 2

  • Let sit for at least 15 minutes.2.For the batter: In a large bowl, whisk together all dry ingredients. Slowly whisk in the water and whisk until smooth.
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  • Length: 15 minutes

Step 3

  • Add more cornstarch or flour to get a thick, pancake-like consistency.
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Step 4

  • Let the batter sit at room temperature for 15 minutes.
  • Length: 15 minutes

Step 5

  • Heat the oil on medium-high heat in a large Dutch oven or pot.
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Step 6

  • Transfer half the chicken into the batter.
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Step 7

  • Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken until deep golden brown and just cooked through, about 12 minutes.
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  • Length: 12 minutes

Step 8

  • Transfer to paper towels to remove excess oil and cool.
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Step 9

  • Serve with sweet chili sauce or sauce of preference. Enjoy.
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