Crunchier Than Ever: My Ultimate Taiwanese Fried Chicken Drumsticks Recipe

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Get Your Ingredients Ready for Crunchy Success

• Chicken & Marinade
  1.5 lb mini chicken drumsticks
  1.5 tbsp soy sauce
  1 tbsp sugar
  5 cloves garlic, minced
  1 tbsp five-spice powder
  1 tbsp Chinese cooking wine
  1 tsp white pepper
• Batter & Coating
  2 tbsp corn starch
  1 egg
  2 cups sweet potato flour or starch
• Seasoning Mix
  1 tsp paprika
  1 tsp five-spice powder
  ½ tsp sugar
  1 tsp white pepper
  1 tsp salt
  1 tsp chili powder
• For Garnish
  Fresh cilantro (optional)

Tip: Gather all your ingredients ahead of time for an efficient cooking session.

My Marinade Method for Maximum Flavor

1. Combine chicken drumsticks with soy sauce, sugar, minced garlic, five-spice powder, Chinese cooking wine, and white pepper in a large bowl.
   Photo suggestion: Chicken drumsticks with marinade ingredients in a mixing bowl.
2. Mix thoroughly, ensuring each drumstick is coated. Cover and marinate for at least 20 minutes (up to 1 hour for deeper flavor).
   Photo suggestion: Chicken pieces coated in marinade, covered with plastic wrap.

Batter Up: The Trick to Clingy Crispiness

3. Add the egg and corn starch directly into the marinated chicken bowl. Mix to form a thin, clinging batter on every piece.
   Photo suggestion: Egg and cornstarch being mixed into marinated chicken.
4. Spread sweet potato flour out on a tray or plate. Roll each drumstick in the flour until fully coated. Set aside on a wire rack or plate for 5 minutes.
   Photo suggestion: Drumsticks getting rolled in sweet potato flour, then resting on a rack.

The Double-Fry That Changed My Chicken Game Forever

5. Heat oil in a deep, heavy-bottomed pot or pan to 350°F (175°C). Fry chicken in batches for 3-4 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels.
   Photo suggestion: Drumsticks frying in a Dutch oven; cooked golden pieces draining on a wire rack.
   
6. Increase oil temperature to high. Double-fry the chicken (in batches) for 1-2 minutes, turning for even crispiness. Transfer back to rack or towels.
   Photo suggestion: Second “double fry”—drumsticks sizzling in oil for a final time.

Season Like a Pro and Serve It Hot

7. Combine all seasoning mix ingredients in a small bowl. While chicken is still hot, sprinkle seasoning generously and toss to coat.
   Photo suggestion: Seasoning being sprinkled over hot, crispy drumsticks.
8. Plate the chicken while hot. Garnish with fresh cilantro for a pop of color and freshness.
   Photo suggestion: Finished platter of crispy drumsticks, cilantro garnish, ready to serve.

My Top Tips for Shatteringly Crunchy Chicken

• Why Sweet Potato Flour? Achieves a signature glassy, ultra-crisp crunch unique to Taiwanese fried chicken.
• Double Fry Magic: The secret to light but shatteringly crisp crust—don’t skip this!
• Flavorful Marinade: Five-spice, soy sauce, and garlic infuse savory, aromatic notes while keeping meat juicy.
• Serving Suggestions: Enjoy as a party appetizer, game day snack, or show-stopping main dish. Perfect with cold drinks or steamed rice!
• Make Ahead: Marinate drumsticks ahead and coat just before frying for easy entertaining.

Drool-Worthy Photo Gallery

• Close-up of crunchy coating
• Serving suggestion with dipping sauces
• Drumstick cross-section showing juicy interior