Easy Crispy Korean Fried Chicken

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• 8 each chicken drumsticks (patted dry)
  Ingredient note

  Source: 8 chicken drumsticks (patted dry)
• 4 cups vegetable oil (or any neutral oil)
  Ingredient note

  Source: 4 cups vegetable oil (or any neutral oil)
• 1 tbsp dry sherry
  Ingredient note

  Source: 1 tbsp dry sherry
• 1.5 tsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1.5 tsp regular soy sauce (or light soy sauce)
• 3 each garlic cloves (finely minced)
  Ingredient note

  Source: 3 garlic cloves (finely minced)
• 1/4 tsp + 1/4 tsp black pepper
  Ingredient note

  Source: 1/4 tsp black pepper; Source: 1/4 tsp black pepper
• 1/2 tsp + 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt; Source: 1/2 tsp salt
• 1.25 cups tapioca starch
  Ingredient note

  Source: 1.25 cups tapioca starch
• 1/2 tsp onion powder
  Ingredient note

  Source: 1/2 tsp onion powder
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp garlic powder
• 1.5 tsp curry powder (mild yellow kind)
  Ingredient note

  Source: 1.5 tsp curry powder (mild yellow kind)
• 1 tsp baking powder
  Ingredient note

  Source: 1 tsp baking powder
• 1/2 cup + 2 tbsp water (ice-cold measure liquid only without the ice cubes)
  Ingredient note

  Source: 1/2 cup + 2 tbsp water (ice-cold measure liquid only without the ice cubes)

1. Combine all the marinade ingredients in a large bowl. Add the chicken drumsticks and toss until evenly coated. Cover and marinate for 10 minutes at room temperature, or refrigerate overnight if time permits.
2. Combine all the wet batter ingredients in a separate large bowl until well combined. The starch will naturally settle as the batter sits, so re-whisk thoroughly right before coating the chicken.
3. Add the marinated drumsticks to the wet batter and toss until evenly coated. Toss the chicken again right before frying to redistribute any starch that has settled.
4. Heat the vegetable oil in a heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 20 minutes, flipping halfway through and rotating occasionally, until deep golden brown and the thickest part reaches 165°F on a digital meat thermometer. Let the oil return to 350°F between batches.
5. Transfer the fried chicken to an elevated wire rack to drain excess oil and prevent steam from softening the bottom crust. Serve hot.