Spicy Korean style chicken drumsticks

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These spicy Korean‑style chicken drumsticks are packed with heat, sweetness and savoury depth — a sticky, fiery glaze that clings beautifully to the chicken and makes every bite irresistible.

They’re incredibly simple to prepare and cook up glossy and tender, whether you’re serving them for dinner, as a fun snack or piling them onto a buffet table.

Perfect hot or at room temperature, they make a brilliant addition to any buffet and are the kind of bold, moreish finger food that always disappears fast.

Serving Suggestions for Spicy Korean‑Style Chicken Drumsticks

  • Steamed jasmine rice — soft, fragrant and perfect for catching all the spicy‑sweet gochujang glaze.
  • Kimchi fried rice — bold, tangy and packed with umami; a natural partner for Korean flavours.
  • Sticky coconut rice — creamy and mellow, balancing the heat beautifully.
  • Sesame noodles — slurpy, nutty and delicious with chilli and garlic.
  • Crispy Korean‑style potatoes — roasted until golden, then tossed with sesame and spring onions.
  • Kimchi — spicy, tangy and crunchy; adds a proper Korean edge.
  • Quick pickled cucumbers — cool, crisp and refreshing with a hint of sweetness.
  • Asian slaw — crunchy cabbage with a sesame‑soy dressing to cut through the richness.
  • Stir‑fried greens — pak choi, tenderstem or spinach for freshness and colour.
  • Charred corn with gochujang butter — smoky, sweet and spicy; a brilliant match.
  • Korean‑style potato salad — creamy, slightly sweet and cooling.
  • Crispy seaweed snacks — salty, crunchy and great for nibbling alongside.
  • Steamed bao buns — soft and pillowy, ideal for stuffing with shredded drumstick meat.
  • Spring onion pancakes — savoury, crisp‑edged and perfect for dipping in leftover sauce.
  • Pickled radishes — sharp, bright and great for cutting through the sticky glaze.
  • Sesame‑soy dipping sauce — salty, savoury and perfect for brushing over the drumsticks.
  • Gochujang mayo — creamy, spicy and brilliant for dipping.
  • Fresh coriander or spring onions — a bright, herbal finish that lifts the whole dish

Spicy Korean style chicken drumsticks

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Prep Time 40 minutes
Cook Time 30 minutes

Ingredients
  

Chicken marinade

  • 1 kg chicken drumsticks
  • 120 g plain flour
  • 60 g cornflour
  • 1 tsp salt
  • ½ tsp course black pepper
  • ½ tsp garlic granules
  • ½ tsp onion granules
  • oil for deep frying

Sauce

  • 90 ml Gochujang paste
  • 60 ml honey
  • 60 ml dark soy sauce
  • 1 tbsp mirin (chinese rice wine)
  • 2 garlic cloves, crushed
  • 1 tsp sesame oil

Garnish

  • sesame seeds
  • sliced spring onions

Instructions
 

  • Prepare the chicken, in a large bowl add all the marinade ingredients, except the oil into a bowl, add the chicken drumsticks and ensure they are fully coated in the flour mixture and leave for around 30 minutes.
  • Warm the oven as you can keep the fried chicken warm.
  • Heat the deep fat fryer to 180c, when ready shake each drumstick to remove any excess flour and fry the chicken drumsticks (I cook two at a time) for around 8-10mins until cooked for each batch,remove and drain on some kitchen paper. Place in a preheated oven to keep warm whilst you cook the remaining drumsticks.
  • Whilst the last of the chicken is cooking, in a small saucepan add all the sauce ingredients and stir until well combined, bring to a gentle simmer and cook for around 5-10mins.
  • When all the chicken is cooked, place in a bowl, drizzle all the sauce over the chicken and toss until well coated.
  • Sprinkle with spring onions and sesame seeds and search hot.