Korean fried chicken drumsticks

Give fried chicken an international twist with this delicious Korean fried chicken recipe. Use drumsticks to cut down on costs and serve with brown rice and cucumber salad for a filling family meal

By Jennene Plummer
  • 20 mins preparation
  • 40 mins cooking
  • 15 mins marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1 onion, roughly chopped
  • 1/4 cup sambal oelek
  • 1/4 cup tomato sauce
  • 2 garlic cloves, roughly chopped
  • 1/3 cup plain flour, plus extra for dusting
  • 1/2 cup milk
  • 8 chicken drumsticks
  • 2 1/2 cup panko breadcrumbs
  • oil for deep-frying
  • shredded cucumber, carrot and sesame seed salad, mirin (Japanese rice wine), steamed brown rice to serve


  • 1
    In the bowl of a small food processor, combine onion, sambal, tomato sauce and garlic. Pulse until combined. Transfer to a bowl. Stir flour and milk through until smooth. Set aside.
  • 2
    Dust drumsticks in extra flour, then wet spice mixture and finally in breadcrumbs to coat. Chill for 15 minutes.
  • 3
    In a large, heavy-based saucepan, heat oil until a little flour begins to sizzle (165ºC).
  • 4
    Deep-fry drumsticks in two batches for 8-10 minutes each, turning until golden and cooked through. Drain on a paper towel. Keep warm.
  • 5
    Serve chicken with cucumber, and carrot and sesame salad dressed with mirin. Accompany with brown rice.


  • If preferred, spray with oil and bake in a moderate oven, 180ºC, for 40 minutes.