Crispy Asian-Style Fried Chicken Drumsticks Recipe (Coxa de Frango Frita)

Bring the sizzle of Asian street food into your own kitchen with this irresistible crispy fried chicken drumstick recipe. Known in Portuguese as coxa de frango frita, these golden, crunchy drumsticks are marinated in a fragrant blend of soy, garlic, ginger, and a whisper of sesame, then coated in a light, shatteringly crisp batter. The result is juicy meat on the inside and a crackling, savory crust on the outside — the kind of chicken that disappears from the platter before you can even sit down. Whether you serve it with steamed rice, a bright dipping sauce, or a pile of fresh herbs, this dish channels the bold, umami-rich spirit of Asian fried chicken with every bite. Let's fire up the wok and get frying.

Golden Fried Chicken Drumsticks with Rice and Vegetables

This is the finished plate you're aiming for: deeply golden drumsticks resting beside fluffy rice and colorful vegetables. The contrast of textures — crunchy crust, tender meat, and soft rice — makes this a complete, satisfying meal. A scattering of scallions and a drizzle of chili-soy sauce finishes the plate with bright, punchy flavor.

• 8 chicken drumsticks (coxa de frango)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 3 cloves garlic, finely minced
• 1 thumb-sized piece ginger, grated
• 1 teaspoon white pepper
• 1 teaspoon sugar
• 1 egg, beaten
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Neutral oil for deep frying
• Steamed rice and vegetables, for serving
• Sliced scallions and chili-soy dipping sauce, for garnish

1. Score each drumstick lightly with a knife so the marinade penetrates the meat.
2. In a bowl, combine soy sauce, oyster sauce, sesame oil, garlic, ginger, white pepper, and sugar. Add the drumsticks, toss well, and marinate for at least 30 minutes (overnight is even better).
3. In a separate bowl, whisk the cornstarch, flour, and baking powder together.
4. Beat the egg into the marinade with the chicken, then dredge each drumstick in the flour mixture, pressing firmly so the coating sticks.
5. Heat oil in a deep pan to 340°F (170°C). Fry the drumsticks in batches for 8–10 minutes until golden and cooked through.
6. For extra crunch, raise the oil to 375°F (190°C) and flash-fry each drumstick for 30 seconds more.
7. Drain on a wire rack, then serve with steamed rice, vegetables, scallions, and dipping sauce.

How to Make Crispy Fried Chicken Drumsticks and Thighs

Here's the close-up proof that double-frying is the secret to that irresistible crunch. Notice the craggy, golden surface — those ridges and bubbles are exactly what you want. The same method works beautifully for thigh pieces (sobrecoxa), so feel free to fry a mix and let everyone pick their favorite cut.

• 8 chicken drumsticks and thighs
• 2 tablespoons light soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon five-spice powder
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 egg white
• 3/4 cup cornstarch
• 1/4 cup rice flour
• Oil for deep frying
• Lime wedges and fresh cilantro, for serving

1. Pat the chicken pieces dry and place them in a large bowl.
2. Mix soy sauce, rice wine, five-spice powder, ginger, garlic, salt, and white pepper, then pour over the chicken. Massage well and marinate for 30–60 minutes.
3. Add the egg white to the chicken and toss to coat evenly.
4. Combine cornstarch and rice flour in a shallow dish. Roll each piece of chicken in the mixture until fully coated, shaking off excess.
5. Heat oil to 340°F (170°C) and fry the chicken in small batches for 8–10 minutes, turning occasionally, until cooked through.
6. Remove and rest on a wire rack for 5 minutes.
7. Increase oil to 375°F (190°C) and fry again for 1–2 minutes until deeply golden and extra crispy.
8. Drain briefly, then serve hot with lime wedges and fresh cilantro.

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