Chicken drumsticks are double fried in a dry batter and coated with a sticky soy gochujang garlic sauce for a spicy, sweet and salty combo.
Potato starch adds a crispy exterior to the chicken but you can also replace with corn starch if you don’t have any. The potato starch and seasoning amounts are based on 8 drumsticks, so increase the amount of potato starch and the seasonings as needed. You can also use chicken drumettes to make lollipops.
I didn’t need any dipping sauce but an option is to increase / double the sauce ingredients and reserve some on the side before tossing with the chicken. Or use your favorite dipping sauce.
To make chicken lollipops: Cut off some of the top base of the chicken to create a flat surface so that the chicken will stand up. Cut around the thin part of the drumstick, where the meat ends, so that the bone and the meat are no longer connected. Then push /pull down the meat so the drumsticks becomes a lollipop shape.
Toss together the chicken and potato starch and let sit for about 20 minutes for the starch to absorb.
Working in batches, fry the chicken until golden and transfer to a rack or a plate lined with paper towels and repeat with the remaining batches. Return the fried chicken to the oil and fry again for about 5 minutes or until golden brown. Toss together with the sauce until the chicken is fulled coated.
To make chicken lollipops: Cut off some of the top base of the chicken to create a flat surface so that the chicken stands up. Cut around the thin part of the drumstick, where the meat ends, then push / pull down the meat to one side so the drumsticks becomes a lollipop.shape Cut off any tendons that are visible using kitchen scissors and use a paper towel to help grab and pull off any excess skin. In a large bowl toss together the chicken and potato starch. Let sit for about 20 minutes for the starch to absorb. Meanwhile, add brown sugar, soy sauce, garlic and optional spice in large pan and set aside (heat once the chicken is fried). In another large pan or wok, heat oil to 350 degrees F. Working in batches, fry the chicken for 10-12 minutes or until the chicken is golden, turning over often. Transfer to a rack or a plate lined with paper towels and repeat with the remaining batches. Return the fried chicken to the oil ( no need to fry in batches for the 2nd fry) and fry again for 5 minutes or until the internal temperature of the meat is 165 degrees and the exterior is golden brown and crisp. Transfer to the paper towel lined plate. During the 2nd fry, heat and stir the sauce mixture until bubbly, adjusting the ingredients to taste. Add the chicken and toss together until the chicken is fulled coated. Transfer to a serving plate and serve. 
Ingredients
Instructions